Vegan Chocolate Ganache

This ganache is rich, tastes slightly like coconut, and is completely vegan! As you may have guessed, the secret to this ganache, and the reason it tastes like coconut, is because it calls for coconut milk, rather than heavy cream. 

You can use any kind of coconut milk, but I would recommend steering away from "Light" varieties because they taste a little bit different. Who are we kidding anyway, it's ganache! It's not supposed to be entirely healthy! 

You will need: 

• 16 oz. of dairy-free chocolate (good quality chocolate makes a difference here, so if you can, splurge!) 
• 1 15 oz. can of coconut milk
• 1.2 tsp. vanilla extract

Preparation:

1. Place the dairy-free dark chocolate in a bowl and set aside. 

2. In a small saucepan over a medium/high heat, heat the coconut milk just until it starts to bubble and you can see a little bit of steam rising around the edges. Remove from burner and pour the coconut milk over the chocolate and let it sit for 5 minutes. 

3. Stir the chocolate and coconut milk mixture gently until it combines and looks smooth and glossy. Add the vanilla extract and stir until it is completely incorporated. Use while warm, or let cool slightly. 

I would highly recommend pouring this over the Flour-less Dairy-less chocolate cupcakes. If you have any leftovers, you can refrigerate the ganache for up to a week. I like to use the remaining ganache to make really simple truffles. All you have to do is scoop the ganache and roll it into balls (use either round scoop or your hands...but beware, this can get messy!) and then dip it in a little bowl full of cocoa powder until covered. These are absolutely divine and save you from wasting any yummy ganache!