I’ve been researching non-dairy chocolate ganache recipes. This basic one is great for lazy days and when strapped for time (and realized that mother’s day is in two days!).
Make this basic chocolate ganache in minutes to use on any cakes you fancy. Or maybe mum might fancy some chocolate covered strawberries this mother’s day?
The recipe below makes a very small portion of ganache as I was experimenting. I didn’t want to end up with a huge batch of chocolate ganache that I could not use. Still, it was sufficient to drip coat my tiny 3 inch Mother’s Day Cake (see picture below) and cover a few small chocolate cupcakes. Do note that 100% cacao baking chocolate can taste a little bitter, so add more icing sugar and vanilla extract to adjust for taste.
I’ll be experimenting to improve on this recipe in coming weeks. Do check back and follow me for updates!
SUPER EASY RECIPE WITH ONLY 5 INGREDIENTS
Add the water a spoon at a time to control the consistency of your ganache.
Add a teaspoon of vanilla to increase the depth of taste. Or substitute the water for plant milk.
Refrigerate to retain freshness. Warm up in the microwave to soften before use.
Add the water a spoon at a time to control the consistency of your ganache. Add a teaspoon of vanilla to increase the depth of taste. Or substitute the water for plant milk. Refrigerate to retain freshness. Warm up in the microwave to soften before use.
I think of this recipe as a starting point to different variations of chocolate ganache and frostings. I experimented with it as a chocolate drip topping on my allergen friendly chocolate sponge cake frosted with Aquafaba swiss meringue buttercream (woah what a mouthful!!). This is a totally egg, dairy and nut free cake for the weekend!
Recipes for the sponge cake base and aquafaba buttercream can be found at the following links: egg, dairy, peanut and nut free chocolate crazy cake and Aquafaba Swiss meringue buttercream frosting.
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