Monday, December 24, 2012

Coconut Milk Ganache

For my vegan friends and lovers of chocolate. Easy and versatile ganache, to put over cakes, baked fruits and pies. An elegant and lovely sauce for the Pitta dosha.


6 oz semi-sweet chocolate, finely chopped

4 oz organic coconut milk

1/2 tsp cardamon 

1/2 orange peel

1/2 tsp ginger

Pinch of chilli pepper

Pinch of salt


Place the chocolate in a mixing bowl and set aside. Bring the coconut milk to a boil on medium heat, stirring with a wooden spoon to prevent from scorching. Carefully pour the milk over the chocolate, making sure that the milk covers the chocolate completely.
Add spices.

Let the mixture sit until it cools down and thickens substantially, about 30 to 40 minutes.
Using a standard mixer, beat the frosting for several minutes until it feels and looks lighter.
Use an icing spatula to smooth the ganache over the cooled cupcakes.

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