A simple ganache to drizzle on cakes or nice cream. I love using it to top this Chocolate Mouse Cake pictured below, or as a filling for cookies as pictured above or even spread on brownies. After it has cooled down, you can also use it to make chocolate truffles.
Only add the maple syrup if you want it sweeter. I use 85% dark chocolate and omit the maple syrup and it still tastes good, especially when added to a dessert that’s already sweet enough. Any other dairy milk can also be used, but I prefer coconut milk as it’s far creamier.
1/4 cup coconut milk
60g dark chocolate (70% or higher)
1 tbsp maple syrup (optional)
Chop the chocolate and set aside.
Warm up the milk with the maple syrup until it just starts bubbling. Remove from the heat and add the chocolate. Wait for a minute and then stir – the chocolate will melt and blend nicely. Add the vanilla and stir to combine.
Use immediately or store in the fridge. Warm up in a saucepan over low heat to make it pourable again.