Dairy Free Chocolate Ganache

Ingredients

150g dairy free plain chocolate (56 – 60% cocoa solids)

100ml almond milk

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

Bring the almond milk to the boil. Take off the heat and stir in the chocolate.

Leave to cool before using in recipes, or this ganache can be poured straight over a cake to achieve a smooth finish (leave to cool to 35°c before pouring over your cake).

This ganache is quite rich. For a lighter chocolate ganache

200g dairy free plain chocolate (56% cocoa solids)
100ml almond milk
25g dairy free margarine
100g icing sugar

Bring the milk to the boil. Take off the heat and stir in the chocolate. Leave until cold.

Mix together the dairy free margarine with the icing sugar.

Stir this into the ganache and use as in recipe. Store the unused ganache in the fridge and eat within two weeks.

Once cold this ganache can be piped.

Dairy free white chocolate ganache.

 Only some dairy free white chocolate will work for this recipe. I use Humdinger Dairy Free White Buttons.

200g dairy free white chocolate
100ml almond milk
Chop up the chocolate. Bring the milk to the boil. Take off the heat and stir in the chocolate until melted.

Leave until cold before using.

Store the unused dairy free ganache in the fridge.

 

Gem's hints and tips

You can make ganache using soya milk in the same way but it will need to be stored in the fridge and eaten within 5 days as it will go mouldy.

The ganache can also be made using coconut milk but it has quite a strong flavour.

Ensure you use plain chocolate with a 50 – 60% cocoa solids as a chocolate with a higher cocoa solid content will set harder and will not work in the same way.