For all of my readers out there who can’t have dairy...this delectable recipe is for you! And even if you can have dairy but like to try new things (like me), this ganache is worth giving a go...it is so smooth, so creamy, and so versatile, you will be using it on every damn thing!
I first started playing around with the idea of a dairy-free ganache when I was living in Paris, working at the trendy little cafe Kitchen Paris. I loved the idea of creating a series of delicious gluten-free and vegan tarts, to give extra options to our customers with special dietary requirements. Rich, creamy and indulgent tarts, with a health conscious twist…and from this came the first Charlie Mia ganache.
There have been many adaptations and many developments to this original recipe over the past few months…I have played around with different brands of coconut cream, different flavours, and different quantities to create different textures. And the recipe I am about to share with you now is the absolute cream of the crop…literally!
I use this in my layered tarts, as a cream filling in my doughnuts, and this is actually the recipe that I use to decorate my layered cakes. Add a different flavor, a different colour, and you can use this ganache for absolutely anything you want! Or just eat if from the jar…it’s that delicious!
Before getting started, I want to highlight the most important ingredient in this recipe…the coconut cream. There is only one brand that I will use for this ganache, and believe me, it makes a huge difference! The flavour, the texture, and the overall consistency of the ganache depend on the coconut cream. ROAR coconut cream ticks all those boxes. Their coconut cream is made purely from coconuts, and easily separates out into solid and liquid portions…which is essential for this recipe. So make sure you use a coconut cream that uses no additives or stabilisers.
So with that being said, let’s get into it!
Coconut Cream Ganache
Ingredients:
120g coconut cream
30g coconut oil
30g cashews
30g raw golden sugar
¼ tsp guar gum
1 tsp natural vanilla essence
Method:
Place coconut cream in the fridge for half an hour. Separate out the solid portion of the coconut cream and set aside.
Soak cashews in hot water for 20 minutes. Drain using seive and blitz in a food processor until smooth.
Add the solid coconut cream, coconut oil, sugar, guar gum and vanilla essence, and blend until well combined and creamy. NOTE: don't blend for too long, as the mixture will heat up and become too runny. If this happens, set the ganache aside to cool down before using.
Use immediately, or store in an airtight container in the fridge for up to one week. The ganache will be nice an thick, and can be piped onto mini cakes, spread into a tart shell, or spooned into chocolate moulds.
NOTE: the cream will be very solid when cold, so take out of the fridge 12 hours before using in order to make it easier to pipe and spread. If the cream is still too hard to work with easily, blend it for a couple of minutes to soften it before using.
And there you have it. One of my most versatile and delectable recipes. I know you’re going to love this recipe as much as I do, so let me know how you get on with it! Comment below, or tag me in photos when you whip up this delicious ganache.
Until next time,
Charlotte.