Traditional ganache is made using heavy cream and semi-sweet chocolate. However, this renegade recipe utilizes a little coconut milk in place of the cream, along with a touch of cocoa powder to create a delicious thick chocolatey icing perfect for topping cakes and brownies.
How to use Ganache: Ganache is traditionally used as a glaze or icing, and it can be whipped to a mousse-like consistency using a mixer for use as a filling in pastries. When ganache is still warm it’s pourable, so you can easily pour and spread it over a pan of brownies or a sheet cake (shown above). You can also use warm ganache to make chocolate dipped strawberries. Once it’s cooled to room temperature, chocolate ganache makes a great icing for frosting cakes or cupcakes.
How to store Ganache: In general, ganache can be left at room temperature for 1-2 days. If you find yourself with leftover ganache, you can refrigerate it for up to two weeks. To use it, bring it back to room temperature for use as an icing, or rewarm it to use it as a glaze or sauce (warm ganache is delicious over ice cream).
P.S. For those of you who are dairy-free, you can easily use ghee or palm shortening in place of the butter with equally delicious results! (I’ve found it to be similar to butter to use a combination of 2 Tbsp of ghee with 2 Tbsp of palm shortening in this recipe.)