Ganache
This ganache recipe is the perfect complement to the churros featured in Zac Bird's cookbook, 'The Vegan Baker'.Ganache is a spreadable chocolate sauce made from equal parts crumbled dark chocolate and vegan cream (1:1 by weight). It’s great for icing, filling or dipping into. If decorating cakes, make the ganache at a 2:1 ratio of chocolate to cream for a thicker, drippable consistency.
Ingredients
- 100 g dairy-free
- chocolate crumbled
- 100 ml vegan cream or coconut cream
Instructions
- Add the ingredients to a small microwave-safe bowl and blast in the microwave, stirring at 15-second increments, until melted and dippable.
- Cool in the fridge for at least 15 minutes, before using on cakes, pastries or as a dip for Churros (see link).
Notes
The ganache will keep in an airtight container in the fridge for up to 2 weeks.
This recipe is straight from the pages of Zac Bird's sensational book, The Vegan Baker. Zacchary Bird, a celebrated vegan cookbook author, recipe developer, and social media personality hailing from Melbourne, Australia, has graced us with this delectable creation. His culinary expertise has been featured in prestigious publications like Women’s Weekly, Elle Magazine, VOGUE, GoodFood AU, The Guardian, and The Big Issue. If you've enjoyed this recipe, you'll definitely find more to love in 'The Vegan Baker.'
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