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Coconut Chocolate Ganache Spread

Hello from the beautiful hills of Whistler everybody! I hope you all enjoyed a wonderful time with family and friends over Christmas for those who celebrate. We’ve gotten cosy here in the crisp air of Whistler where we are grateful to connect and catch up with great friends over great food and clean mountain air. It’s pretty spectacular to see the snow at Christmas time, and I for one am always happy to have a break from the rain-soaked streets of mild Vancouver 🙂

Gearing up for Christmas always presents a lot of prep work, and this year was certainly no exception.

Our traditional family breakfast is always the same: fresh crepes stuffed with chocolate and fruit. Always easy, always good. This year I was thrilled to use this recipe in our crepes (the other half was made with classic Nutella). Smooth, rich, creamy, and 100% amazing. Not to mention ridiculously easy to prepare. It’s almost too good to be true!

Coconut Chocolate Ganache | IPOM

Coconut Chocolate Ganache Spread:

(1) 398 ml can of coconut milk (with the cream separated from the liquid)
(115-130) grams of dark chocolate

Put up a double boiler onto the stove by boiling a small pan of water with a stainless bowl resting on top. Bring the water to a boil. Open the can of coconut milk (without shaking the can!) and using a spoon, scoop out the cream from the top of the can, reserving the liquid to use in smoothie or salad dressing.

Combine the chocolate and the coconut cream together in the bowl over the boiling water and stir as the two melt together over the heat. Feel free to turn the heat down a little to maintain just a roiling boil. Stir the two together and using a spatula, ensure any chocolate that gathers on the sides of the bowl gets re-incorporated into the mix.

Once the two are nicely combined and have formed a silky smooth sauce, remove from the heat and pour into a clean jar or serving vessel. Served warm, you can treat this like a thick sauce, but to keep it, simply store it in the fridge where it will form a thick spread that can be used as an icing, or to fill crepes, or even on toast.

35 responses to “Coconut Chocolate Ganache Spread

  1. Three cheers for two-ingredient recipes! Especially on a busy Christmas morning. I never thought to scoop out the cream and use it as its own ingredient. Hm. Do you think it would whip up like whipping cream? Or you could fold it into cashew cream to serve over a caramel or pear tart. Hope your vacation is splendid. The snow is gorgeous. Happy 2013!

  2. wow, great recipe,and a good way of using up some of the chocolate lying around saying ‘eat me’ The photo of Whistler is so amazing, just like an old fashioned Christmas card. Enjoy the rest of the holidays.

  3. I’m with you, I would use this on EVERYTHING. I would eat it by the spoon. That ganache looks amazing!! I am whoa jealous of your Whistler adventures, it looks gorgeous!

  4. I absolutely love how you’ve turned something so rich and decadent into more, in more ways than one. Thank you for sharing this one–this is going on top of my next batch of coconut macaroons, for sure!

  5. Hi Jennifer! Yes – it does whip up similarly to whipping cream! I have tried it and have had variable success but a quick google search will yielld some promising tips if you wanted to try it 🙂 Happy 2013 to you and yours! XO

  6. Just dreamy! I can imagine how good it would be in the crepes or on a banana! Happy Holidays my dear. xx p.s. the cookies look familiar, I imagine they are just incredible with the sauce!

  7. Mmmm amazing! I have yet to experiment with coconut cream, I need to try my hand at coconut whipped cream along with this ganache – I would spread this over toast with some banana or drizzled over ice cream – what an awesome quick & easy spread!!!

  8. Hi Shira, this is my first visit to your site, while looking for cream substitute for chocolate ganache. I have saved your recipe for use on a chocolate almond cake I want to make. A friend of mine can’t eat cream but loves chocolate and almonds, so I am dying to make this. Someone suggested adding golden syrup if not sweet enough.

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