Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the Soy or Cashew Cream in this Dark Velvet Ganache recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons Soy Cream, Cashew Cream or non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. 1 cup of Soy or Cashew Cream yields ganache that is perfect for cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.
It's essential to use semisweet chocolate bars for this recipe instead of chocolate chips. Chocolate chips contain a higher amount of cocoa butter than regular chocolate. This is so they don't melt as much and retain their shape while being baked in things like cookies. This low meltability also makes them unsuitable for ganache. Using semisweet chocolate in bar or chunk form will ensure your ganache turns out silky smooth.
10 oz. semisweet chocolate
1 cup Soy Cream or Cashew Cream
1 Tablespoon agave syrup or corn syrup
1 teaspoon vanilla extract
Chop the chocolate into ¼ inch pieces. This is very important because if the pieces are larger than ¼ inch they won't melt enough. Place these pieces into a double boiler or a medium saucepan.
Add the Soy Cream or Cashew Cream and agave syrup or corn syrup. Stir constantly on low heat until all the chocolate pieces are melted. Once all the pieces are melted, remove from heat and whisk in the vanilla extract or any other flavoring liquids if desired.
Use the mixture while it's warm or wait for it to cool depending on your application.
Makes about 2 cups depending on the ratio of Soy Cream or Cashew Cream.