Chocolate Ganache

March 22, 2016

The secret to chocolate ganache is equal amounts of dark chocolate to cream. Coconut cream can also be used but it has to be full fat not light. This portion makes more than enough to cover a large 20cm/8" round cake and some extra for a taste test!
Dark Chocolate of 70% cacao and over is actually nutritious! It is a powerful source of anti-oxidants and rich in the energy mineral magnesium.
Coconut Cream and diary cream contain calcium and healthy fats. While this recipe is not part of the 4 Week Cleanse, it is included in the Recipe eBook and can certainly be enjoyed over Birthday and special occasion cakes as well as cupcakes. The taste of a fresh homemade ganache is unbeatable and is certainly better health wise than a packet of frosting/icing. Read over the preparation as there are a few tips like heating the cream to just a simmer, adding the chocolate, resting and then stirring but other than that it's a simple, delicious recipe. 

• 250g/8.8oz block of dark chocolate or dark choc chips

• 250ml/6.8fl oz coconut cream or full cream

For the French Tart filling I used 150g dark chocolate to 150ml full fat coconut cream

Chop the chocolate into small pieces, if using a block.
Add the cream to a saucepan over low to medium heat.
Slowly heat to a simmer but do not boil.   
Remove from the heat and add the chocolate pieces.
Place the lid on the saucepan and rest for 5 minutes.
Take the lid off and stir until combined.
Pour melted ganache over a cake for a glossy finish
OR cool to room temperature to thicken and use a butter/frosting knife to cover the cake for a thicker coating. Store the cake in the fridge to set the ganache.