Yield: 1 cup
“Ganache,” the French term for a smooth mixture of chocolate and cream, is the classic base for truffles and frosting. My version replaces the traditional butter, cream, and refined sugar with virgin coconut oil and agave syrup.
- 3/4 cup dark agave syrup or maple syrup
- 3/4 cup cocoa powder or raw cacao powder
- 1/3 cup virgin coconut oil, melted
- 1/8 teaspoon plus a pinch salt
- measuring cups and spoons
- small saucepan
- rubber spatula
Place all of the ingredients in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Stored in a sealed container in the refrigerator, Chocolate Ganache will keep for 2 weeks. Once refrigerated, the ganache will need to be warmed before serving in order to obtain the proper consistency (see note).
Note: To warm the freshly made or refrigerated ganache, place about 2 inches of water in a saucepan and bring to a boil. Turn off the heat. Place a small bowl of the Chocolate Ganache in the hot water and let sit for 10 minutes. The sides of the bowl should be high enough so that the water from the saucepan cannot flow into the bowl. Alternatively, place the bowl in a food dehydrator at 105 degrees F for 10 minutes.