So the first time I made this, I had a taste and went "whaaaaaaaaatttt?!" HOW COME THIS TASTES SO GOOD? How come everybody doesn't make ganache like this! ALLL of the time!
Next time you are using a recipe that calls for ganache - the heavy cream the chocolate and the sugar - you know what to do. The next time you're craving a moussy dessert and you've got nothing but veggies in the fridge - you know what to do!
Grab your avos and let's go!
The basics - Three ingredients are all you need to make this super satisfying ganache:
But I would suggest ... Add a pinch of salt to enhance the flavour, a heaped tablespoon of coconut oil for improved texture and silkyness. And for flavour: vanilla, a pinch of chilli, OR orange zest if you like! Mmmm jaffa!
Use a whizz stick or food processor, and puree avocados until smooth. You can use a blender too - I just find the quantities are a bit low to really get things moving in there.
Once creamy, add the cacao and rice malt syrup and other flavourings until thick and glossy.
Viola! Use to ice your baking or raw desserts. If you refridgerate this for at least 2 hours you will get a harder, more moussy texture which is just beautiful.
Need a high speed blender? I use and recommend the Optimum 9400
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