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Pour one full can of coconut milk into a small saucepan and heat over medium heat until just simmering.
While the milk is heating, place the chopped chocolate into a large bowl. Scoop the cream out of the second can of coconut milk and set aside.
Once the milk is hot, pour it over the chopped chocolate into the bowl. Let this rest for 30 seconds, then whisk until fully combined.
Add the separated coconut cream to the bowl and whisk again. The residual heat should melt any lumps of cream.
Add the maple syrup and whisk again until fully combined. If you are adding any extras, like vanilla, this is the time to do so.
Cool the ganache to room temperature before refrigerating to chill fully, at least four hours.
When the ganache is fully cooled, it should be solid but not hard. Use to ice cakes, top cookies, or however you'd like. To fill tarts, etc. it should be poured into the crust while still liquid and then set.