Ingredients
Units
Scale
- 600 grams vegan dark chocolate
- 300 mls thick coconut cream
Instructions
- Heat coconut cream in large heavy bottom pot on low heat until small bubbles appear around the edge right before it’s about to start simmering, don’t boil. You can also heat in the microwave.
- Remove from stove/microwave and add chocolate making sure it is covered by the cream, cover and let sit for 10 mins.
- Stir through chocolate using a whisk.
- If there are any lumps, put pot back onto stove on very low heat and stir until lumps have melted and the ganache is shiny.
- Transfer to a microwave friendly bowl and let the ganache thicken enough so it can be used to ice your cake.
- If it sets too hard you can put into the microwave on a low heat until soft enough to use.
Notes
RATIO Chocolate: Coconut Cream
Drip Icing 0.8 : 1
Cake Filling 1:1
Cake Frosting 2:1
If you’re using this for cupcakes, leave to firm up for 20-30 mins.
This goes really well with my chocolate cake recipe HERE
- Prep Time: 5 minutes
- Category: Cake Decorating, Cake Filling, Cake Frosting, Chocolate
- Cuisine: Dessert
Keywords: dairy free, egg free, vegan, vegan baking, vegan cake decorating, vegan cake filling, vegan chocolate, vegan frosting, vegan ganache, video
