Chocolate Ganache Recipe

*This basic recipe can easily be converted to Vegan Chocolate Ganache

1pkg (~15oz) chocolate chips
½ C almond milk

I used Ghirardelli chocolate. You can use non-dairy chocolate to make this completely vegan. Rice milk, coconut milk, even cow’s milk all work.

You can use an official double-boiler if you have one. I use a make shift one by bringing about 2C of water to boil in a medium-sized heavy saucepan. Then turn the heat down to a very gentle simmer. I place a glass bowl on top of the saucepan, carefully making sure it sits securely on top.

Then pour chocolate chips in the bowl on top of the pot of simmering water. Add 1/4C almond milk. Gently stir the chocolate and milk. Be careful not to let the chocolate burn so don’t rush this. As the chocolate melts, add more almond milk until desired consistency. Once the chocolate’s almost completely melted, turn the heat off and stir until it’s smooth and shiny. Then pour or spoon over cooled cake. Ganache will need about 15 minutes to set.

You can also dip strawberries or fruit in the ganache at this point and let set on a piece of parchment paper.

Be sure to lick the spoon…