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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.
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I love that you use Bakers Chocolate. I have been using it to replace the THM chips in some of my recipes and found that it works fine for me. I wondered if there was some reason others had not suggested using Bakers Chocolate. Do you know any cons ?
Well, baker’s chocolate is unsweetened and quite bitter, so sometimes it’s easier to get a non-bitter sweetness in a recipe by starting out with already-sweetened on-plan chocolate than trying to decide which sweeteners to use and in what amounts on your own. I’m guessing that’s why!
Last time I read the bag of Truvia, it states that it is a mix of stevia and sugar. So how can this be labeled sugar-free?
That is Truvia’s baking mix. I’m referring to the real Truvia, which comes in small squarish containers and contains no sugar. 🙂
Thanks. 🙂
Also, truvia is not pure Stevia.
Mine turned out so salty!! What did I do wrong? I followed the recipe. I did use mineral salt. Idk if that matters?
I’ve never used mineral salt so I don’t know how it compares in “saltiness” to regular table salt (which is what I used). I’m guessing that’s the problem – that’s the only thing I can think of that would cause a problem. Are you sure you only used 1/8 tsp. salt?
Curious why you didn’t use whip cream since it looks like it is already an S. Is there any reason to not use it?
I was just trying to lighten things up a little. 🙂 You can use heavy cream to make a ganache if you like! If you used it in this recipe, it would probably yield a thicker ganache.
Hi Brianna. I’ve made this twice to frost doughnuts. I love the taste. It is so good, but mine (both times) has sort of separated and becomes rough & lobby. Do you know what I’m doing wrong. I love how yours is so smooth & silky in your picture. Thanks.
You could be heating the chocolate too much. If the chocolate burns, your end result won’t work out right.
Can you substitute Erythritol for the Stevi in the Ganache recipe?
Feel free to substitute your favorite sweetener to taste. 🙂 I recommend powdering any granulated sweeteners (such as erythritol) in a coffee grinder.
Oh yum! This looks great! 🙂 do you think this ganache could be frozen in say a silicone candy mold and then covered with skinny chocolate for a thm truffle? Or do you think they’d hold up?
I’m not sure, but that’s a great idea to mess around with. 🙂 I would say that if you keep it frozen, that would probably work. I’ve been wanting to experiment with truffles, and I might need to try that when I get back home this fall (I’m out of state for the summer working).
Very good! The first time I tried this the butter separated but the second time worked perfectly! I guess I melted the butter and chocolate with too high a heat. Thanks!
Often the oils and almond milk will assimilate smoothly again once they cool down a little. Next time try whisking a little longer and see if it comes back together. I’m glad it worked out the second time!
I think that these doughnuts will be fantastic.Not try it jet but definitly this coming weekend.Thank you Briana. Im from S Africa
No problem! Great to hear from you.
Yum!! The donuts look so good. Are they THM?
Everything on this blog, unless otherwise noted, is Trim Healthy Mama approved. 🙂
Hi, Brianna! They look so delicious. Is the recipe for those donuts in the book? Donuts are kind of my downfall, and I would love to have a healthy alternative. Thanks!!
Nope! Coming to my blog next Tuesday. 🙂
Awesome! Looking forward to it! Thank you 🙂