1 cup vegan dark chocolate
minimum 70% cocoa content
1 cup full-fat canned coconut milk, chilled
Finely chop the chocolate using a serrated knife and place in a heat-resistant bowl. Set aside.
Heat the coconut milk in a saucepan over medium heat until gently simmering, but not boiling.
Pour the heated coconut milk over the chocolate and allow it to sit uncovered for 5 minutes.
Stir the mixture with a metal spoon until completely smooth.
WAYS TO USE CANACHE:
1) Ganache drip/sauce: Use immediately as a drip for cakes, ice cream, or pancakes
2) Frosting: Allow ganache to sit at room temperature for 2 hours, until thick and spreadable. Use to fill or frost cakes.
3) Whipped ganache: Allow ganache to cool to room temperature for 2 hours. Place in large mixing bowl or electric mixer and whisk for 5 minutes until light and fluffy.