Easy Chocolate Ganache 3 Ingredients | Vegan Baking with Fran Costigan

Fran Costigan, chef, cookbook author and director of Vegan Baking and Pastry at Rouxbe cooking school, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching 25 years ago at the time she embraced the vegan lifestyle. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. The 90-day Essential Vegan Desserts Course that Fran developed and leads at Rouxbe, the world’s leading online cooking school, is based on her wildly popular Vegan Baking Boot Camp Intensive®. She is thrilled to welcome students of all skill levels, beginners to professionals, from around the globe to this unique in the world course.Fran’s cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts. A native New Yorker, Fran moved recently to Philadelphia, and is enthusiastically trying the many veg-forward restaurants. You can find Fran sharing her passion across North America and Europe, at schools, conferences, festivals, and corporations such as Google, at resorts and on cruise ships too. A professional member of the International Association of Culinary Professionals, Women Chefs and Restaurateurs, Les Dames d’Escoffier, and Association of Food Journalists, Fran is a proud to be an advisory board member of the New York Coalition for Healthy School Foods, Vegan Trade Council and Main Street Vegan Academy. Fran wants everyone to know that she eats big plates of beans and greens and grains before she enjoys her daily small sweet treat.

For more information, visit www.francostigan.com
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Fran's email: info@francostigan.com

Bittersweet Chocolate Ganache: The Glorious All-Purpose Chocolate Treat
It sounds fancy, posh even, but chocolate ganache is quite straightforward.
The simplest ganache is made with just two ingredients: a quality chocolate and typically heavy cream. Plant- based ganache is dairy-free and just as delicious, decadent, versatile and uncomplicated. Chocolate and plant milk or cream, or even water and juice, melted together makes a gorgeous ganache. Change the proportion of the ingredients or the temperature and you’ve got many desserts at the ready.
Makes 2 cups/ 480ml

Pouring Ganache Glaze a cake or torte creates a shiny, impressive glaze. Dipping cupcakes into this type of ganache is stunning. Brownies, cookies (try dipping just a half or drizzle lines and dots from a fork. Room temperature Ganache becomes a spreadable filling for cookies and cakes and can be swirled onto cakes. Cold and set Ganache is the basis of truffles.The plant milk or cream can be infused with spices and herbs- think ginger, chai, ancho chiliUse a quality high percentage chocolate

Ingredients
8 ounces dark chocolate (70 to 72%), finely chopped
1 1⁄4 cups soy, oat or almond milk (more as needed to adjust consistency)
1 1⁄4 teaspoons pure vanilla extract
1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
2. Pour the milk into a small saucepan. Cook to a low boil over medium heat.
3. Immediately remove the saucepan from the heat. Pour the hot milk over the chopped chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 2-3 minutes. Add the vanilla and whisk from the center out only until smooth and glossy.
4. Keep the bowl of ganache at room temperature while you test the final consistency. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but should still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk, and repeat the test. Add a second tablespoon if needed.

5. Pass the ganache through a strainer into a bowl. Whisking slowly will speed the process.
Allow the ganache to thicken at room temperature for 15 to 25 minutes, or until it will coat a spoon thickly with minimal dripping but remain pourable. Stir a few times from the outside into the center before glazing.

Keeping
The glaze can be refrigerated in a tightly closed container for up to five days and frozen for up to one month. The glaze hardens when it is cold and will need to be reheated. To reheat, spoon the glaze into a heatproof bowl that fits over a saucepan of barely simmering water. When about two-thirds of the glaze is melted, stir gently until it is smooth. Adjust the consistency as needed by stirring warm nondairy milk into the glaze a little at a time.

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