The secret to chocolate ganache is equal amounts of dark chocolate to cream. For a delicious vegan option use full fat coconut cream. This portion makes enough to cover a large 20cm/8" round cake with extra to taste test!
Dark Chocolate with over 70% cacao 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 as one of the a healthier toppings for special occasion cakes and cupcakes. The taste of fresh homemade ganache is unbeatable, rich and decadent minus the sugar 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 to make a thick creamy texture.
• 250g/8.8oz block of dark chocolate, dark vegan chocolate or dark choc chips
• 250ml/6.8fl oz coconut cream or full 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.