Soft Dark Chocolate Vegan Ganache
This dark vegan ganache stays soft when frozen and makes a great topping for a vegan waffle ice cream sundae.
- 1/2 cup chocolate chips or other semi-sweet chocolate broken into at least 8 to 10 chunks (see note)
- 1/4 cup coconut cream (see note)
- 2 teaspoons maple syrup or agave nectar
- 1/8 teaspoon salt
Melt the chocolate in a double boiler or in the microwave.
Add the other ingredients and stir until well blended.
Pour into a bread pan or bowl with a flat bottom so that it's no more than 1/2 inch thick when entirely spread out.
Place in the freezer to chill for at least 2 hours.
Remove from freezer and cut into small squares of desired size for adding to ice cream.
I use dark chocolate that's between 50% and 70% cacao content.
While regular coconut milk, which is often around 50% coconut and 50% water, works fine, it will freeze a bit softer if you can find a coconut milk that's more than 50% coconut and less than 50% water. It may be marketed as a coconut cream. I used one that was 70%, and it worked very well. Alternately, you can put your coconut milk in the refrigerator overnight, which will cause the thicker cream to separate out from the liquid and harden at the top. You can then skim off some of this thicker cream to use in your ganache. Just don't use the light or low-fat coconut milk, as it probably has even more water added.