Here’s the recipe for the non-dairy chocolate ganache for you to recreate at home!
Suitable for frosting cakes, piping into pastries, macarons & more.
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Recipe:
Chocolate Droplets 120g
Almond Milk 140g (from http://instagram.com/phoonhuat)
Nuttelex (vegan butter) 20g
Directions:
1. Measure out ingredients first
2. Bring almond milk to a boil
3. Pour into chocolate droplets and stir gently
4. Add in Nuttelex, stir till well mixed
5. Cling wrap and leave ganache in cool temperature to set (might take a few hours, you can prepare other parts of your cake/dessert at this point)
6. Pipe onto your favourite treats!
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The Tomiz almond milk is essential for this recipe as it’s thicker than most other non-dairy milks we’ve tried (we used the brown variant which is slightly sweetened), making it a suitable substitute for dairy cream in making vegan pastries.
Hope you enjoyed this video!
Music by Neovaii - Bang - https://thmatc.co/?l=69E3F494
