Make It: Vegan MEXICAN Spiced Chocolate Ganache
If you’re like me and you love all things spiced every time fall rolls around, this flavor profile is a great summer spin on the theme – that pairs especially well with grilled tropical fruits.
Ganache is usually made with a 1:1 ratio of dark chocolate and heavy cream but this is easily made dairy free and vegan by swapping the grass fed heavy cream for coconut cream and being mindful of your chocolate sourcing. More on that in the notes below.
This is the spiced chocolate ganache I use as a layer of flood and drip on my Churro Cake but it's delicious anywhere you'd use chocolate ganache – and especially for making spiced chocolate truffles. See my notes below for some ideas!
This version has a bit of heat to it from the chipotle which you can either decrease (or increase!) to personal taste. Personally, I like it hot! Most especially when having it with something cold, like, drizzled over really good vanilla ice cream.
If you give this one a whirl, tag me @cleanmade and let me know how it goes!
