Once you try this versatile concoction, you’ll be hooked.
- 250 g (8 oz) allergen-free semi-sweet chocolate chips*
- 224 mL (1 cup) coconut cream**
- Heat coconut cream until simmering, then add chocolate and stir until smooth. Use it right away on top of cake or cupcakes to produce a glossy, thick icing.
Put it in a container and refrigerate (up to a week) to use as a spread, as a frosting or heated for fondue. Spoon it into heated milk (soy, rice, hemp, oat) for a decadent cup of hot chocolate. Can also add a touch of your favorite flavor extract or liquor and use the ganache to fill the molded chocolates above.
**Note: For nut allergies – most allergists consider coconut safe to be eaten by those with tree-nut allergies. But you may wish to check with your own doctor.
Next Page: Chocolate Clay