free from gluten and the top 8 food allergens<\/p><\/div>\n

Chocolate ganache is the divine blending of pure chocolate and cream. Oftentimes it includes, butter, liqueur or other flavorings. Today, there are many high quality vegan and allergy friendly chocolates on the market that are bittersweet, semisweet or dark.<\/p>\n

It’s definitely worth paying a little more for good quality chocolate, also called couverture…sweet chocolate containing no added fats other than natural cocoa butter. The problem is, many chocolate manufacturers process in facilities that handle one or more of the top allergens, such as milk, tree nuts, peanuts and\/or soy. This doesn’t work if you have an allergy to one of those.<\/p>\n

We made this ganache using Enjoy Life’s Mini Chips. Since Enjoy Life has a dedicated facility, there are no worries of cross contact.<\/p>\n

One ganache for so many desserts…<\/p>\n

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Start by melting coins or finely chopped chocolate in a double boiler, stirring occasionally. Notice the water in the saucepan is only a couple inches deep. The bowl of chocolate should not be in direct contact with the water. Once you place the bowl on the saucepan, lower the heat so the water is gently simmering.<\/p>\n

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When the chocolate is melted, stir in warmed hemp milk. If the hemp milk is cold, the chocolate will resolidify and lump. Stir the ganache with a rubber spatula or process with an immersion blender to emulsify the milk and chocolate.<\/p>\n

Using a whip to whisk the ganache is fast, but the ganache may become grainy and less creamy. However, with the ganache using Enjoy Life mini chips, we finished using the whip just briefly and had great results.<\/p>\n

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It’s that quick and easy. Depending on the application, you can use the ganache immediately, or set ganache aside to cool for approximately one hour, stirring occasionally.<\/p>\n

Most of the dessert ideas below, with the exception of the ice cream and fondue, require a cooled and thicker ganache.<\/p>\n

Ganache adds decadence and richness to cakes, tarts and more, such as:<\/p>\n

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• glaze for donuts<\/li>\n
• drizzled warm over ice cream<\/li>\n
• dipping cupcakes<\/li>\n
• filling for crepes<\/li>\n
• layers in trifles<\/li>\n
• addition to milk shakes<\/li>\n
• fondue for dipping fruit, pieces of cake and marshmallows<\/li>\n
• hot chocolate<\/li>\n
• added to coffee for a mocha<\/li>\n
• truffles<\/li>\n
• coating for brownies<\/li>\n
• glaze for cookies and pastries<\/li>\n<\/ul>\n

  Tidbits<\/strong><\/p>\n

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  • Keep chocolate away from steam, as water is an enemy of chocolate, causing it to seize up.<\/li>\n
  • Store leftover ganache in the refrigerator. Ganache can be reheated over a hot water bath, or gently in a microwave at 5 second intervals.<\/li>\n<\/ul>\n