This isn't a traditional ganache, but rather a healthier version of ganache. Either way, it's easy and delicious. I was very happy with the way this recipe came together. I love the way this ganache gives a smooth, glossy finish to a cake. Amazingly, it covers any imperfections and gently slides down the side of the cake, perfectly coating it. Food is magical sometimes. Give it a try on my Whole Grain, Gluten Free Cake.
Naturally Sweetened Chocolate Ganache
1/2 cup coconut oil, or cacao butter
1/2 cup raw, organic cacao powder
3/4 cup. pure, organic maple syrup, or raw honey
1/8 tsp. salt
1 tsp. vanilla extract
Gently melt coconut oil, or cacao butter in a double boiler, a bowl suspended over a pan of hot water, or in a dehydrator.
Measure and sift cacao powder through a fine mesh strainer into the coconut oil.
Add sweetener, salt and vanilla.
Mix with an immersion blender, or whisk.
Place 4 pieces of parchment paper, about 8 inches long, around the edges of a medium size cake stand.
Place cake on the stand, with the 4 parchment papers surrounding the bottom of the cake.
Pour ganache over the cake and around the sides, using a rubber as needed, allowing it to drip down the side of the cake.
Carefully pull out parchment papers piece by piece. Scrape excess ganache on the parchment paper into a container.
Store the cake in the fridge to allow the ganache to firm up. Keep it in fridge until serving.
Store left-over ganache in the fridge and gently re-heat to use again.
Coconut oil has a melting point of 76 degrees Fahrenheit, so it's best to keep dessert in the fridge until serving, to keep the chocolate firm.
Healthy coconut oil should taste like... coconut, otherwise it has been refined and likely chemically deodorized. If this does not appeal to you, use raw cacao butter instead. Cacao Butter will take longer to melt.
The great thing about this recipe is, you don't have to worry about tempering, or the chocolate seizing up if it gets a drop of water in it etc.
For a more dark chocolate flavor, add less sweetener.
If the chocolate is too thin, either wait for it to cool just a bit, or use an immersion blender, which will thicken it up just a bit.
The reason why I suggest gently heating the coconut oil, is to keep the raw cacao at a lower temperature when it is added, to maintain the nutrients; however, if you find the taste is a bit chalky, heat the coconut oil up to a slightly higher temperature.