Coconut Banana Truffle Ganache
From jo_jo_ba 11 years ago
- 1 1/2 hours to make
- Serves 24
Roll small balls of this rich, gluten free, vegan ganache and dip them in chocolate or dust with cocoa for a delicious gift (or to eat all yourself!). Coconut milk makes for a silky mouthfeel, while a mashed, super-ripe banana adds flavour and natural sweetness!
Ingredients
- 7 oz bittersweet chocolate (I favour 70%), chopped shopping list
- 5 tbsp full fat coconut milk shopping list
- 1 medium, over ripe banana, mashed completely smooth (or pureed in a food processor) shopping list
- pinch sea salt shopping list
How to make it
- Combine the chocolate and coconut milk in a medium, microwave safe bowl and melt until smooth, being careful not to scorch the chocolate.
- Add the mashed banana and salt and mix well with a spatula until thoroughly incorporated.
- Scrape into a loaf pan and smooth.
- Cover surface directly with plastic wrap and refrigerate at least 1 hour, up to 2 days.
- Scoop teaspoon-sized balls of the ganache and either immediately coat in unsweetened cocoa or chill before dipping in melted chocolate.
People Who Like This Dish 2
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