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 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.