Chocolate Ganache

When I am cooking and creating for my blog my aim is always to create a better alternative; a version that contains no nastys or allergens and low in calories. Above all though, I am trying to create dishes that your friends won't be able to tell are different. Part of the deception is the appearance. If you can make your dish look 'normal' then you are half way to converting your family and friends to a healthier way of eating.

Cake decorating is a hobby of mine, but it normally means I don't get to eat any cake. 

This Ganache solves that problem. It's smooth, glossy and damn tasty!

CHCOCOLATE GANACHE

Makes enough cover 1 Versatile Cake, with left overs (would probably cover a 2 layer cake also)

INGREDIENTS

Chocolate (makes 200 grams)

1/2 cup coconut oil

1/2 cup cocoa, unsweetened

2 tablespoons maple syrup

Ganache

2/3 cup coconut cream (can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents)

2 tablespoons coconut oil

2 teaspoons vanilla extract

INSTRUCTIONS

Chocolate 

Over vey low heat, melt coconut oil.

Add maple syrup and whisk til combined.

Add cocoa and whisk until combined and slightly thickened.

Pour into dish lined with baking paper and freeze until set (minimum 1 hour)

Ganache

Break chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.

In a saucepan over medium heat, bring the coconut cream to the boil. 

Pour boiling cream into bowl and allow to sit for 5 min, before whisking to combine.

Allow to cool before using.

If ganache cools and hardens, place into a glass bowl and place over a saucepan of simmering water.

Whisk gently until lumps have brocken and the ganache is smooth.

A ganached cake does not have to be kept in the fridge; however if the ambient temperature is too warm the ganache will soften. If you feel it's too warm or you notice the ganache becoming soft put it in the fridge.