This vegan ganache uses coconut milk and coconut oil in place of the dairy by Ji Yoon of Henri and The Gage Restaurants in Chicago, IL.
“I can’t have too much dairy in my diet. None would be best but, due to my profession, omitting dairy is really hard. I like these truffles for the fact that cream is substituted with coconut milk and oil.”
- 15.8 oz/450 g 64% dark chocolate
- 18.5 oz/525 g coconut milk
- 0.88 oz/25 g coconut oil
1. Melt chocolate over double boiler.
2. In small pot bring coconut milk and oil to 85°C. Pour over melted chocolate and stir to form emulsion.