This vegan chocolate ganache is luxuriously smooth, shiny, rich, chocolate-y, and surprisingly healthy! Drizzle it over ice cream or chill it to use as a spreadable healthy frosting!FREE from dairy, gluten, oil, nuts, soy, sesame, and can be refined sugar-free with your choice of chocolate.YIELD: makes about 2 cups in volume, enough to frost the tops of a 2-layer 8-inch cake; serving size is approx. 3 Tbsp.
Combine all ingredients except chocolate chips in a small/medium sauce pan. Slowly bring the mixture to a low simmer over medium-low heat.
Reduce heat to low. Whisking constantly, simmer until thickened, about 1 minute. Remove from heat, add chocolate chips, and whisk to melt.
Ganache can be used warm, drizzled over pancakes, ice cream, or other desserts. To use as a spreadable frosting, transfer the hot ganache to a large bowl or glass container. Let come to room temperature before covering to avoid condensation. Refrigerate overnight, or to speed up the cooling process place uncovered in the refrigerator for 2 to 3 hours.To speed up the process even more, after 30 minutes in the fridge, move the ganache the freezer. Check it every 30 minutes or so until it reaches the desired temperature and consistency.
If you don't own a scale, lightly spoon the cocoa powder into the measuring cup.Storage TipsIf you place the ganache in the freezer and it gets too cold, don't worry! It thaws very quickly. So just move it to the countertop for a few minutes then stir it well to even out the temperature.Refrigerator - store in an airtight container for up to 1 week. Freezer - keeps for 1 to 2 months at least.Room temp - do not store at room temperature; unlike classic ganache that contains a lot more solid chocolate, this one is too soft at room temperature.