Best Low Carb, Coconut Milk Chocolate Ganache

• Vegetarian
• Gluten free

• Canned Goods

  • 3/4 cup Coconut cream

• Baking & Spices

  • 3 oz Baking chocolate, unsweetened
  • 1 Trader Joe's 6 ounces Trader Joe's Pound Plus 72% belgium chocolate
  • 1/2 tsp Vanilla extract
  • 1/2 cup Xylitol, powdered

• Dairy

  • 1/4 cup Ghee

Found on lowcarbmaven.com

Description

Directions

• For the coconut cream: Put a can of coconut milk in the refrigerator over night. In the morning, turn the can over, open it, and pour out the liquid, leaving the solidified coconut cream. Thats what you want. Measure the coconut cream and put in a sauce pan over medium low heat.
• Measure the xylitol into a coffee grinder and process it into a fine powder. Stir it into the coconut cream.
• Meanwhile, weigh the chocolates and chop them very finely. Put 2/3 of the chocolate into a medium heat proof bowl. When the xylitol has melted and the coconut cream is hot and bubbly, add it to the chocolate and let it sit for five minutes. Stir gently and then add the rest of the chocolate to the bowl. Let it sit for a minute and then stir again until it is smooth. Add the vanilla and ghee (or coconut milk) and stir until incorporated. Let cool for a few hours before using to glaze cakes or dip cupcakes.
• If using for truffles, once cooled completely, cover the coconut milk ganache and let it sit on the counter overnight before rolling.

Nutrition