The Ganache, Oh Yes! The Ganache.

My relationship with dairy is rocky at best.  I’m like a dairy loving  hamster running on a wheel of lactose intolerance. I just can’t get it to stop. 

I’m sick of avoiding creme sauces and filled pastries. I want to eat ice cream on a hot day. I’m a woman with a mission. I need mousse filling in my layer cake, dammit!

I hit the internet in hot pursuit for recipes subbing out cream with coconut milk. I needed to make the heavenliest of cake fillings. Yep! You guessed it – GANACHE.

I have been existing in a sad ganacheless existence for a while now. Daring to only grab a tiny taste here and there. But it’s just not enough.

I clicked a link for an article for 8 Ways You Won’t Believe You Can Make Chocolate Ganache (Without Cream) and angels starting singing Hallelujiah! I decided to try out the coffee ganache. Rumor has it, coffee enhances the chocolate flavor. Plus, I worried my small neighborhood market wouldn’t offer more than generic bittersweet chip.  So flavor enhancement could only help, right?

I have never made a ganache before. Like most of my kitchen tales, it didn’t go quite as planned. Surprisingly, it didn’t fail either. I know, I am just as shocked as you.

I started with equal parts coffe to chocolate, but the result was not pretty.  It looked like brown water so I added more chocolate.   I let it sit in the fridge for 5 minutes and it thickened some.

I put in the fridge for about 10 minutes and it started to thicken.  It gave a good cake/cookie filling consistency.  I left it in the fridge overnight and it has become a  nice truffle filling.  Not thick enough to roll into balls, but enough for a filling of a chocolate candy mold.

Heavenly Chocolate and Coffee Ganache
Dairy free

  • 12 oz bittersweet chocoloate, use chips or cut into small chunks
  • 6 oz very hot coffee

1. Pour chocolate into a medium sized bowl.
2. Slowly pour coffee, over chocolate. Don’t pour all of it at once. Stop when you acheive your desired consistency.
3. Stir until smooth and melted.
4. Let it set. Set time depends on how younplan on using the gamache.

Too thick?Add more coffee.
Too thin? Pop in the fridge. Just check on it every few minutes.
Need to set fast? Pop in the freezer.  Just check on it every few minutes or so.

Good for dipping, coating, filling, or truffle making.

What’s your dairy substitute?

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