This is not a true ganache recipe because real ganache consists of just chocolate and heavy cream (for more info, check out my Ganache 101 post.) While this version may not be the real thing, it is a healthier version that can be enjoyed by people who don’t do dairy. I used this “ganache” to frost my spiced chocolate avocado cupcakes but you can also eat it on its own like a pudding.
If you aren’t an avocado addict like me, this probably isn’t the ganache for you. On the other hand, if you do have an avocado addiction, you’ll love this chocolate-avocado combo. The avocado flavour is subtle, but if you have super-sensitive taste buds you can try using just one avocado instead of two.
2 avocados, mashed (~250 g avocado meat)
1/2 cup maple syrup OR honey (125 mL)
2 tbsp. dark cocoa powder
1/2 cup semisweet chocolate chips (90 g)
Pinch of salt
1 can full fat coconut milk- my fave brand is Thai Kitchen (400 mL)
In a food processor, puree the avocados until smooth.
Add the maple syrup,cocoa powder, and salt to the food processor.
Melt the chocolate chips and add to the food processor.
Open the can of coconut milk and transfer the thick coconut cream from the top of the can to a separate bowl. Add the remaining liquid to the food processor and mix until completely blended.
Using an electric mixer, beat the coconut cream until light and fluffy. Beat in the chocolate mixture until you have a nice fluffy consistency.
Allow to cool in fridge for 2 hours before piping onto cupcakes.