Hi everyone. I have to make a dark chocolate ganache for a cake I'm covering for a girl who is lactose intollerant. It needs to set firm enough to cover with fondant. Any tips on what I can use instead of thickened cream?
Here's a link to Rose Levy Beranbaum's alternative to heavy cream ganaches article. A recipe for soy milk ganache is included.
You could try coconut cream
Be sure to check your chocolate as well and make sure it doesn't have any milk or casin (pretty sure I misspelled that) in it.
When my son was milk free I used to make ganache with Almond Milk, I just subbed it exactly for the cream. Also, if you're looking for chocolate without milk in it- Ghirardelli Semi-Sweet chips are milk free.
Use high quality semi-sweet or dark chocolate and coconut milk. It's delicious!!
When you use the coconut milk do you heat it like you would the whip cream? What ration do you use? Same as chocolate with cream?
yes to both. heat it up until simmering and use the same ratio as cream, so for dark or semi-sweet choc use 2:1.
you must use real coconut milk, not coconut cream or cream of coconut (which has dairy in it)
Thanks so much everyone! Your suggestions are very helpful!