| A really good chocolate ganache is always handy, especially for occasions like Valentine's Day. Our ganache recipe from our cookbook is perfect for covering strawberries, sliced peaches, ice cream, Dandies® marshmallows, or whatever else your imagination can dream up. And it's easy to make. Chocolate Ganache Serve warm as a gooey treat or let it cool for a firm topping.
1 1/2 cups (240 g) dairy-free semisweet chocolate chips
1/2—2/3 cup (119—158 mL) soy milk
1 teaspoon vegan margarine Place the chocolate chips in a shallow metal mixing bowl. Set aside. In a small saucepan over medium heat, heat the soy milk. Once the soy milk becomes warm, reduce the heat to low and cook for 5 minutes, until scalding. Bubbles should form around the edges. Remove from the heat. Pour the hot soy milk over the chocolate chips. Add the margarine and let stand for 1 minute. Stir together until smooth. Pour the Chocolate Ganache over any of your favorite desserts or store in a squeeze bottle or jar in the refrigerator for up to 1 week (see Time Saver note below). Time Saver: Make Chocolate Ganache in advance and keep it on hand in a squeeze bottle. When you're ready to use the ganache, submerge the bottle in a hot water bath for 5 minutes, which will return it from a solid to a viscous liquid.
Yield: 1 cup
Dip, drizzle, and serve! | 