Coconut Cream Ganache
INGREDIENTS
• 4 cups full-fat coconut milk
• Pinch of salt
• 454 grams (1 pound) dark chocolate, chopped or
grated into small pieces
METHOD
1. Combine coconut milk and a pinch of salt in a
saucepan on medium heat and bring to a boil.
2. Place the chopped chocolate in a bowl and
pour the boiling coconut milk onto the chocolate
and let sit for about 5 minutes. Gently stir, until
smooth and homogenous.
3. Let it cool slightly, but not so long that it be-
comes thick. It should be pourable.
4. Pour or pipe the ganache over a cold cake so
that you don't melt the buttercream. Encourage
the ganache over the edge of the cake to achieve
desired drips.
Store any leftovers in the refrigerator for up to 2
weeks in an airtight container. Gently reheat in mi-
crowave as needed.
