"Ganache" is a French term used to describe the fudge-like goodness that is made up of chocolate and cream and traditionally used to make truffles and frosting. This recipe from 'Raw for Dessert' by Jennifer Cornbleet replaces the butter, cream and refined sugar with virgin coconut oil and agave syrup. It is the perfect consistency to top cupcakes or try it warmed as a fondue for fresh strawberries, bananas and pear slices. To add a little chocolate to your morning, drop a dollop in your coffee. Who doesn't like a little chocolate with their breakfast?!? Sounds like the perfect way to start the day to me!
- 3/4 c dark agave syrup or maple syrup
- 3/4 c cocoa powder or raw cacao powder
- 1/3 c virgin coconut oil, melted
- 1/8 tsp plus a pinch of fine ground sea salt
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.
Store in a sealed container in the refrigerator for up to two weeks (it's so good, it won't make it that long). Once refrigerated, the ganache will need to be warmed slightly before serving in order to obtain the proper consistency.
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 ganache in the hot water and let sit for 1- minutes. The sides of the bowl should be high enough so that the water from the saucepan cannot flow into the bowl.