Ganache Recipe

Coconut milk: A creamy liquid extracted from the grated pulp of mature coconuts, adding a subtle, tropical flavor.

Dark chocolate: Choose a high-quality chocolate with at least 70% cocoa for a rich and intense flavor.

Vanilla extract: Use pure vanilla extract to enhance the overall taste of the ganache.

When heating the coconut milk, make sure to stir occasionally to prevent it from scorching. Once you add the chopped dark chocolate, allow it to sit undisturbed for a minute to ensure it melts evenly. Whisking the mixture until it becomes smooth and glossy will help achieve a perfect ganache.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is also vegan-friendly.

• coconut milk - Substitute with soy milk: Soy milk has a neutral flavor and a creamy consistency, making it a good alternative.

• chopped dark chocolate - Substitute with vegan chocolate chips: Vegan chocolate chips are dairy-free and provide the same rich chocolate flavor.

• chopped dark chocolate - Substitute with cacao nibs: Cacao nibs are less processed and offer a more intense chocolate flavor, though they may require additional sweetening.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the ganache.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and a subtle, unique flavor to the ganache.

• Allow the ganache to cool to room temperature before storing. This ensures it doesn't develop condensation, which can affect its texture.

• Transfer the ganache to an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator. The ganache will keep well for up to a week. Before using, let it sit at room temperature to soften, or gently warm it up if needed.

• For longer storage, consider freezing the ganache. Pour it into a freezer-safe container, leaving a bit of space at the top for expansion.

• Label the container with the date. This helps you keep track of how long it's been stored.

• When ready to use, thaw the ganache in the refrigerator overnight. Once thawed, you may need to whisk it again to restore its smooth, glossy texture.

• If the ganache appears too thick after thawing, gently warm it over a double boiler or in the microwave in short bursts, stirring frequently until it reaches the desired consistency.

• Place the ganache in a heatproof bowl and set it over a pot of simmering water. Stir gently until it returns to a smooth and glossy consistency.
• Microwave the ganache in short bursts of 10-15 seconds, stirring in between each burst to ensure even heating and prevent burning.
• Warm the ganache in a saucepan over low heat, stirring constantly to avoid scorching and to maintain its silky texture.
• If the ganache has thickened too much, add a splash of coconut milk and gently reheat using any of the above methods, stirring until it reaches the desired consistency.

• Saucepan: Used to heat the coconut milk until it starts to simmer.

• Whisk: Essential for mixing the chocolate and coconut milk until smooth and glossy.

• Measuring cup: Needed to measure the 200 ml of coconut milk accurately.

• Kitchen scale: Useful for weighing the 200 g of chopped dark chocolate.

• Chopping board: Provides a surface to chop the dark chocolate.

• Knife: Used to chop the dark chocolate into smaller pieces.

• Spatula: Handy for stirring in the vanilla extract and scraping down the sides of the saucepan.

• Heat-resistant bowl: Can be used to transfer the ganache if needed and to let it cool slightly before using.

Pre-chop the chocolate: Chop the dark chocolate in advance and store it in an airtight container. This saves time when you’re ready to make the ganache.

Use microwave for heating: Instead of heating coconut milk on the stove, use a microwave-safe bowl and heat it in the microwave for about 1-2 minutes until it simmers.

Room temperature ingredients: Ensure your coconut milk and dark chocolate are at room temperature before starting. This helps them blend more quickly and smoothly.

Batch preparation: Make a larger batch of ganache and store it in the fridge. It can be reheated gently when needed.