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Ganache is typically a mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling for cakes and pastries. But this recipe is dairy-free!
The texture of ganache depends on the temperature of it. It is soft and is relatively liquid at room temperature, suitable for drizzling over desserts. Once chilled it creates a “firm” ganache that has the consistency of thick paste, which is perfect for frosting cakes.
As if firms up, 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.
So, this is great “staple” recipe that you can pre-make and keep in the freezer. I have also taken the “frozen” ganache, and with a small cookie scoop, I have made chocolate ganache balls to use in truffle recipes.
Yields 1 cup