I like making ganache. I love the moment that you turn over the spoon and go from thin, gloppy, chocolaty goop to smooth, satiny, and creamy chocolate ganache. This ganache doesn’t use heavy whipping cream, (Obviously) but nondairy milk or an alternative creamer. You can make a small amount because there is no boiling cream poured over chocolate. You microwave the ingredients and stir. Instant chocolate ganache! I have been making it for a while because I really enjoy baking for my parents at night and I started putting copious amounts of chocolate ganache on everything. (It is really good on almond joy cookie bars. I add a little bit of coconut flavored simple syrup) You can also add alternative milk to it for REALLY good hot chocolate. I put it on ice cream for the photos because I thought it looked nice that way! Enjoy!
Yields: About a cup
Prep Time: 5 minutes
|¾ cup||Semisweet chocolate chips (Or chopped chocolate. Chocolate chips are fine but chopped dark chocolate is pretty incredible!)|
|¼ cup||Nondairy milk or creamer (I have used both and a mix of the two, it all works great! Cashew milk is my favorite, though)|
|1 teaspoon||Vanilla Extract (Even if you add a simple syrup, still include at least some vanilla it really improves the taste!)|
|½ tablespoon||Vegan margarine (Optional) (It firms up much better but I don’t typically use it because it isn’t necessary, but use it if you want a firm ganache, such as for a tart.)|
Step 1: Combine all the ingredients in a bowl.
Step 2: Microwave on high for one minute and stir until smooth and glossy.