Dairy Free Chocolate Fudge Ganache
Dairy Free Chocolate Fudge Ganache
I would use this dairy free chocolate fudge ganache as a topping or a filler for sponges. It’s also fantastic with some dairy free vanilla ice cream. No one will ever guess it’s dairy free!
Enough for a 20 cm sponge cake or approximately 18 cupcakes or 12 muffins.
Ingredients:
225 g dark dairy free chocolate (at least 70% cocoa)
55 g dark muscovado sugar
225 g dairy-free spread
5 tbsp. evaporated milk (see below for a link to a recipe)
1 tsp. vanilla extract.
Method:
Such an easy recipe! Add all the ingredients into a heavy base saucepan and heat gently, stirring constantly, until everything has melted.
Pour into a bowl and leave to cool.
Once cool, cover and place in the fridge for approximately an hour. You are waiting for it to be a spreadable consistency.
Additional Notes:
Change the taste of this dish by adding different flavours. Why not try coffee, strawberry, mint, orange, cherry or almond.
Warm it through or keep it as it is and add to ice cream.
Alternatively dip fruit into it. I often clean out the saucepan with the use of slices of apples or strawberries! Be careful if you do this though as the mixture can be hot.
Equipment Used:
Heavy based saucepan
Spoon
Bowl
Storage container.
