Chocolate Ganache Frosting
The main requirement in making this luscious Chocolate Ganache Frosting is to have a willing participant who will lick the spoon and bowl clean!
Ganache is typically a mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries. But this recipe is dairy-free!
The texture of ganache depends on the temperature of it. It is soft and is fairly liquid at room temperature, suitable for filling molded chocolates and frosting cakes. Once chilled it creates a “firm” ganache that has the consistency of thick paste. Once chilled, it creates a smooth, glossy look which is just gorgeous for presentations. I tested this recipe in the freezer. Interestingly enough, it doesn’t freeze solid. Enjoy!
Yields 1 cup
- 3/4 cup raw dark agave syrup or maple syrup
- 3/4 cup raw cacao powder
- 1/3 cup raw cold pressed coconut oil, melted
- 1/8 tsp Himalayan pink salt
- Place all of the ingredients in a blender and process until smooth.
- Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
- Store in a glass container in the fridge. It is great to not only use on cakes but also on cookies, as a dipping sauce for apples … oh come on, do I even have to offer ideas as to what to do with chocolate! lol