More Great Good Dairy-Free Desserts Naturally
By Fran Costigan
(Makes 2 2/3 - 3 cups or twenty-eight 1-ounce servings)
*Pictured on the cover with Colossal Chocolate Cake.
Classic ganache is made with heavy cream and chocolate. The proportions of cream and chocolate differ based on the use; a pouring ganache for a glaze is thinner than one made for a frosting or a truffle. Soy creamer makes a good substitute for the cream, but make sure you use a good-quality chocolate with a flavor you like because it's the taste of the chocolate that comes through.
1 pound non-dairy semisweet or
bittersweet chocolate, very finely
1 ½ cups soy creamer
Place the chocolate in a medium heatproof bowl.
Pour the creamer into a small saucepan and bring to a boil over medium heat. Pour over the chocolate and let set for 1 minute. Stir gently with a rubber spatula until the chocolate melts and is smooth.
Pour the ganache into a shallow dish and refrigerate for 1 to 2 hours or until firm enough to spread. The ganache will keep for one week in the refrigerator. Warm to spreading consistency in a heat-proof bowl over simmering water, stirring until it can be spread.
|Total calories per serving: 143||Fat: 8 grams|
|Carbohydrates: 19 grams||Protein: 1 gram|
|Sodium: 27 milligrams||Fiber: <1 gram|
More Great Good Dairy-Free Desserts Naturally (ISBN 1570671834) is published by the Book Publishing Company and is 224 pages. It retails for $19.95 and is available from your local bookstore.