Who doesn’t like chocolate?
This here is one more chocolatey recipe for my arsenal, and yours!
It’s important when using cacao products to look for fair trade, preferably organic products. We also tend to avoid cane sugar in our family, so when I’m buying chocolate bars or chocolate chips I look for products sweetened with coconut or maple sugars. For this recipe, I used Zazubean’s Nudie Chocolate Bar, chopped into chunks.
When I’ve made chocolate ganache toppings in the past, they’ve always been a bit drippy and stayed somewhat liquid even when set. This ganache firmed up quickly, so I was able to apply it to the cake and smooth it out to create a frosted look similar to a fondant.
If you’re interested in making more sweet treats, you can check-out the recipes that inspired this ganashe here.
Prep Time:5-10 mins
Cook Time:20 mins
Total Time:30 mins
6 tbsp coconut cream
¾ cup chocolate chunks
- Melt the chocolate chunks in a heat-resistant bowl over boiling water. (A do-it-yourself double-boiler!) Make sure not to let any steam into the bowl, it will separate your chocolate!
- Mix the coconut cream with the chocolate until it is all melted, smooth, and well-combined.
Note: you can make your own coconut cream by flipping a can of coconut milk upside down and putting it in the fridge over night, then scoop off the hardened cream in the morning. You can use the coconut water that is left-over in smoothies or other baking.
- Let it cool for a few minutes before beginning to apply it to your cake or other dessert. You will notice it begin to get firmer as it cools. You can use this to your advantage, and work it to a fondant finish like I did, or simply pour it over your dessert for a drizzled-on effect.