I started making my ganache like this by way of an experiment gone right. I have been minimizing my dairy intake for many years and found myself wanting to bake a cake with ganache on a whim. Not having any cream in the house, I decided to try the coconut milk that I had in the fridge as if it were cream, The result was spectacular. I have served this ganache in many different forms over the years and no one can tell the difference. I even have gotten many compliments on it. This recipe is incredibly easy. There are really just 2 ingredients if you don’t count whatever extra flavourings you choose to add. The keys are how you melt and incorporate the chocolate and what ratios you use to achieve the end result. Remember that the consistency of the ganache will always seem too loose and runny initially before it has time to set. I suggest using a good quality chocolate if you are making a dark chocolate ganache, but it is not as important for both the milk and white chocolate varieties. You can also use a monkfruit sweetened chocolate like Choczero to minimize your sugar intake.

Adding in extra flavourings:

Chocolate ganache is incredible all on its own without any help, but sometimes you can “kick it up a notch” as Emeril used to say or make something a little more exotic by adding additional flavours into the “cream” before incorporating it into the chocolate, or into the ganache before it sets and cools. There are several ways to do this.

 Flavouring ideas:

 Powders & Spices

 Mixing in coffee powder, coffee substitute powder or a combination of spices into the coconut milk/cream as it is warmed up is a wonderful way to enhance your ganache.

Mocha/Espresso:

Add in 1 tbsp. of espresso powder or instant decaf coffee with 1/3 tsp. of cinnamon into the cream per cup of ganache.

Mexican Chocolate: 

Add 2 tsp. cinnamon and a pinch of chipolte or chili powder.

Chai/ pumpkin pie /warming spices: 

Play with combinations of, cinnamon, cardamom, allspice, nutmeg, ginger, clove etc… 

Curry:

I find that a yellow curry powder or mild Madras curry tastes really good with chocolate. In this case, I would suggest using the canned coconut cream version instead of the boxed coconut milk to impart a nice coconut essence in the background. Look at the directions for a “whipped ganache” for information on this.

 

 Infusions/decoctions

 This is another great way to bring flavour to the party. Using teabags, dried flowers, herbs and roots. Let your infusion steep, strain it & then reheat it.

 Earl Grey or Chai tea: You can steep several bags of tea into the coconut milk for about 45 min. I let it simmer on the lowest possible setting for about 15 minutes and then let it sit for the rest of the time. Afterwards, remove the bags and reheat the liquid. This works for peppermint, hibiscus ( great for white chocolate ganache) and other teas/tisanes as well, so you are only limited just by your imagination. 

Saffron: Steep 10-15 threads of saffron into the already hot liquid for around 15-20 minutes or so to allow the saffron to “bloom” then reheat the liquid. The coconut milk will develop a nice orangey yellow colour.

Zest: Adding in the zest of any of your favourite citrus into the coconut milk adds a great refreshing and zinginess to your ganache. This is an important time to make sure the fruit is organic. Steep for about 15 minutes

Vanilla Bean: Scrape the inside of a vanilla bean into the coconut milk and then drop the pods in as well. Steep for about 45 min. -an hour.

Ginger: cut a couple chunks of ginger root and steep in the hot coconut milk for an hour.

Lavender flowers: Like the hibiscus tea, this one works really well with a white chocolate ganache. It also pairs really nicely with vanilla.

 Extracts

 There are so many options when using extracts for flavourings.  Some extracts are much stronger than others, so the amounts will vary.  Typically I would suggest about 1/4 tsp. per cup of ganache. Taste as you go to see. Not enough and you won’t taste it, but adding in too much will make it very bitter and harsh. In this case, you are adding the extract in after the ganache has been mostly incorporated and then stir it in as you continue to smooth out the mixture. 

 

Alcohol

 Adding in liqueurs such as Amaretto, Kahlua, Frangelico, Chambord or Bailey’s or liquor like Brandy or dark rum are a nice touch especially if you are using the ratios to make a fudge like consistency for truffles. The trick is to not use too much or else the mixture will seize or curdle.  I suggest 2-3 tsp. per cup of ganache added into the mixture once combined. It will seem like it won’t incorporate, but keep stirring and it will smooth out once again.

 

Ratios:

 Dark & Milk Chocolate

 Fondue/Dipping/Thin Glaze: 

 1:2

 Since you want the end result to coat and remain a liquid, you use one part chocolate to two parts coconut milk. I suggest the boxed coconut milk in this instance.

 Thick Glaze/Frosting/Filling:

 1:1

Use one part chocolate to one part coconut milk. You can either use the boxed coconut milk or the “cream” part found on top of a can of coconut milk or cream (leaving behind the coconut water). 

Glaze: You let the ganache sit for about 15 minutes to let it set and thicken a bit before pouring over your baked goods. It will still be quite runny and will need to continue to solidify in the fridge once glazed.

Filling: Put the ganache in the fridge for about 1 hour before trying to frost or fill.

Whipped Frosting/Filling:

 1:1.5

 To get a whipped consistency, you need to use the coconut cream or milk from a can instead of the boxed and use only the top “cream ” part. When your ganache is combined, put it in the fridge for about an hour to let it set in a bowl that can be used for whipping with a hand mixer or stand mixer. You don’t want to transfer the contents into another bowl because you get a better whip if the bowl is also cold. Once the ganache is set, whip it on high until fluffy. If it starts to become grainy, it has gotten over whipped. If that happens you can start over by remelting it in the microwave for 10 second intervals and repeat the process.

Truffle: 

 2:1

 To make your ganache a rich fudge like consistency that would be good for truffles use 2 parts chocolate to 1 part coconuy milk/cream. Let the ganache put it in the fridge for at least an hour to set. Once ready, use a spoon or melon baller to portion out the ganache and shape with your hands. You can dip them in chocolate, roll them in cocoa, nuts, crushed cookies or brittle. 

 White Chocolate

White chocolate  is made up mainly of cocoa butter and sugar and does not contain the cocoa solids that is found in other chocolate. This makes it a softer product to start, so the ratios are a bit different.

Fondue/Dipping/ Thin Glaze:

2.5:1

 To achieve a smooth and velvety dipping gananche use 2.5 times the amount of white chocolate chips to coconut milk/cream.

Frosting/Filling:

  3:1

 For a consistency that you could pour over while still warm for a thick glaze or be able to pipe or fill when cooled and set, use 3 parts white chocolate chips to 1 part “cream.

Truffle:

 4:1

 To get your white chocolate ganache that wonderful fudgey consistency that is good for making truffles, you need to use 4 parts white chocolate to one part coconut milk/cream. Let it set for an hour in the fridge before shaping into balls. You can use a melon baller or a spoon to portion your truffles. If the ganache is too stiff once you take it out of the fridge, let it sit for about 15 minutes and it will soften just enough.