- Hide menu

Raw Chocolate Ganache Frosting

FavoriteLoadingAdd to favorites

chocolate-ganache12.3The 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!

 

Ingredients: 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

Preparation:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. 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

chocolate-ganache12

chocolate-ganache12.2

Pinterest Facebook Twitter Plusone Stumbleupon

25 thoughts on “Raw Chocolate Ganache Frosting

  1. Martina says:

    Hi, I just made your choco ganache and it was delicious! I am on your website few times a day, love your recipes and photos.
    I just wanted to let you know that when I made the ganache I wanted a little thicker consistency, so I added a heaping table spoon of almond butter ( I didnt have any other nut butter) and after I processed it all in my blender it had really nice thick consistency with this nutty flavor to it… yummyyy

    Thank you again for all your great recipes!

    Martina

    • amie-sue says:

      Hi Martina!

      Thank you. I am so glad that you are enjoying my site. That is why I created it! Sharing good recipes with friends is like sharing a dinner together. :) I love you idea about making the frosting thicker and using a nut butter. Thank you for sharing that. I am so going to try that soon! Many blessings, amie sue

  2. Priscilla says:

    I love the recipe, but I can’t seem to figure out why when I make the ganache, it’s always really runny. I will say I am not using near as much cocoa powder, as it seems like a LOT of cocoa powder. Could this be why it’s runny? I did see the recommendation for nut butter, but are there any other recommendations?

    • amie-sue says:

      Hi Priscilla,

      Well if you are using as much of the dry ingredients as indicated that can make it more runny. You need to cut back equally on the liquid as well then. You mentioned the recommendation for nut butter? I don’t use nut butter in this recipe. What are you referring to?

  3. Suzie says:

    This ganache looks fabulous. I am allergic to coconut. Can you suggest a possible alternative?
    Thanks!
    Suzie

    • amie-sue says:

      Suzie, you could try soaking some cashews for at least 2 hours. Use the same measurement. Blend till it is smooth and creamy. Have a wonderful evening, amie sue

  4. Nadia says:

    Oops. Nvm. I saw the link. Sorry. Phone is acting funky. I love the presentation of the cake. Beautiful.

  5. Biev says:

    I like to drizzle chocolate on fruit and hate having to melt the bars, so this is exactly what I was looking for. Thank you so much! The taste and texture are perfect, the ingredients are easy to find and it was quick, easy and mess-free. Sending much love from the land of maple syrup!

    • amie-sue says:

      Dear land of Maple syrup…. hehe That sounds divine. I have found this recipe to be spot on as well and use it in so many ways. Bob loves to drizzle some in his espressos when he has them. :) Thank you for sharing and have a blessed weekend, amie sue

  6. Kathy says:

    When it’s refrigerated, does it harden because it of the coconut oil?

    • amie-sue says:

      Hi Kathy,

      Yes’m…. the coconut oil helps it to harden. Not rock solid but very very firm. For example, sometimes when I have extra in the fridge, I will take a small cookie scoop and make up little balls of ganache, roll them in my hand and coat in nuts. Fast and easy dessert. They will get soft if you play with the ganache in your hands to long but that ought to tell you how firm it gets. :) amie sue

  7. CP says:

    Made this tonight for a ‘girls’ get together the day after tomorrow. I might have to make another batch! I added orange zest to a portion and cayenne
    to another, then saw your husband’s idea of adding it to espresso … OH MY Thanks for sharing all of your creativity!

    • amie-sue says:

      Can be a dangerous thing to leave in your fridge. hehe So happy that you are enjoying it! I hope you have a great “girls” get together. :) amie sue

  8. Debbie says:

    I just made this with maple syrup and it was perfect!

    • amie-sue says:

      I use this recipe a lot Debbie! I am glad that you enjoyed it. I hope that you are having a wonderful weekend. amie sue

  9. Sara says:

    Helloooo. I love you and your beautiful creative mind :)
    I was wondering… Since you use sunflower lecithin in your recipes, would it be possible to add it to this ganache so that I could leave the cake sitting out on the table for a few hours on a warm day? I’m just scared the ganche will ooze off or out of the cake :P

    • amie-sue says:

      Hello Sara… I still don’t feel that the ganche would hold up in warm temps for hours. You can perhaps try adding raw cacao butter to it, along with a bit more sweetener to off-set the bitterness of the cacao butter. After it is made, spread on the cake and chill till firm. I would recommend testing it in a small batch before the actual function to make sure it will work for you. amie sue

  10. Kathie says:

    Dear Amie Sue,

    YUMMY! I made this before and practically ate all of it myself, on bananas and strawberries, so this time I’ll have to share. It tastes better that way anyway.
    One problem was that I seem to have a little granularity, as I did the first time. I used maple syrup. What do you think I did wrong? No one else has mentioned it. THANK YOU Amie Sue!!!!!

    Kathie

    • amie-sue says:

      Hello Kathie (love the way your spell your name, very unique :)

      If your frosting is coming out grainy in texture it could be do to two things… it could be the raw cacao powder (can you share what brand that you are using?) and the blender may not be powerful enough to get it all smooth (what blender do you use?). I look forward to hearing back from you. Have a great day, amie sue

  11. Kathie says:

    Amie-Sue, I used Wilderness Family raw cocoa powder, non-fermented. But maybe it was the Cuisinart that did it. I don’t like trying to dig this kind of stuff out of the Vitamix, but those two are all I have now.

    Thank you for your answer, and may I ask if fermented or non-fermented is better.

    • amie-sue says:

      There’s our answer… the food processor. That won’t blend it smooth enough. I use their cacao powder too so I know it’s not that. You need to use the Vitamix my friend. :) Scrap out as much as you can, then add a cup of almond milk and blend. It will clean the blender for you and reward you with a nice glass of chocolate almond milk. hehe Many blessings, amie sue

  12. Kathie says:

    OK, I tried it again in the vitamix, but it turned out exactly the same. Could it be the syrup grade B? It is sugar, after all.
    Also, the milk didn’t clean it, so I was forced, forced I tell you, to add more milk and chocolate to make a heap of cocoa. It was nice and foamy.

    • amie-sue says:

      Hello Kathie,

      It shouldn’t be an issue with the maple syrup. The only thing at this point that I can recommend is testing with a different cacao powder. See if that fixes the problem. Are you blending it long enough? I make this frosting by the bucket loads with the products that I sell and it isn’t grainy for me. Keep me posted! amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

13 − seven =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>