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If Briana makes a cake, she’ll want some frosting to go with it. Since Briana doesn’t like to make the same thing twice, she’ll experiment and come up with a different frosting recipe even though she already has two on her website (this one and this one). This frosting recipe will remind her of ganache, just without all the whipping cream, and she’ll want to use it on some chocolate donuts she made with her new thrift store find: a Babycakes mini donut maker (three dollars…SCORE!). But Briana is stingy, so you get the ganache recipe today, a cake recipe using the ganache later in the week, and the donut recipe next week. Three chocolate recipes in a row. That is totally OK.
This ganache uses unsweetened almond milk instead of heavy cream. So I guess it’s not totally ganache, but it reminds me of ganache, so that’s what I’m going to call it. “Ganache” is so much more distinguished-looking than “frosting”. Agreed?
Updated to add – I have also used 6 T of heavy cream in this recipe instead of the almond milk, and it makes a lovely, thick ganache.
Depending on how much unsweetened almond milk you add to this recipe, it can be frosting-like or glaze-like. Therefore, you can use it in a variety of different recipes. If you’re making a cake, you’ll want to use the lesser amount of almond milk, but if you’re glazing donuts, you can thin the ganache out a little. Isn’t it just gorgeous?
You’ll want to store items you ice with the ganache in the fridge so the ganache stays firm.
You can find this recipe in my cookbook, Necessary Food.
- 2½ oz. unsweetened baker's chocolate
- 2 T salted butter
- 2 T refined coconut oil
- ⅛ tsp. salt
- 3-4 tsp. Truvia, powdered (or 1½ - 2 tsp. THM Super Sweet Blend, powdered) - or more to taste, please
- 6-8 T unsweetened almond milk, divided*
- Melt the baker's chocolate, butter, and coconut oil together on "defrost" in the microwave in short intervals, stirring often so the chocolate doesn't burn. Once the mixture is completely melted and smooth, add the salt, powdered sweetener, and 4 T of the almond milk. Whisk together. Add an additional 2 T almond milk and whisk again until everything comes together and is smooth. Add an additional 2 T of almond milk if desired for a thinner glaze. Yields enough frosting to cover the top of a 9-inch cake, or enough glaze to ice about 2 dozen mini donuts (double dipped). Keep ganache at room temperature until you're ready to ice. For best results, thoroughly chill the cake or donuts to be iced before icing. Store iced products in the refrigerator to keep the ganache firm.