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Print this Recipe    Ganache

Vegan Ganache

275-400g bittersweet chocolate
250ml coconut milk
5-10ml vanilla extract
20-40ml rum or amaretto

Melt the chocolate until slightly warm to the touch, heat the
coconut milk until slightly hot to the touch. Whisk together.
Let cool a bit and then add the flavors. Cover loosely and let
sit overnight at room temperature, then refrigerate.

Form centers, and dip in more chocolate, or make a stiffer ganache
(more chocolate) and roll in cocoa powder.

Jonathan Edelson

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