I need a lactose free ganache, so I subbed Coconut Milk (Imperial Dragon brand) 1 for 1 for the normal dairy cream in my ganache recipe. Now I'm thinking it might be nice to whip it, but I don't want to ruin it. Has anyone done this successfully?
I've never tried it, but I do know some people scoop out the creamy part of a can of coconut cream and whip it. I guess it's one of those things you'd have to try and if it works - great! If not, you make another batch.
Yes, actually I've whipped the plain cream before. I wanted to make the ganache using just the cream and not the unseparated milk but I couldn't get this brand of milk to separate (via chilling the can). So I used the milk, which is part of the reason I'm unsure whipping will work. Anyone tried it using the coconut milk? Or even using just the coconut cream so I know for next time? Thanks.
ACould you try whipping only part of your ganache?
Thanks for the reply -- I guess I'll have to try it and report back how it went. Wish me luck
kaylawaylalayla: that type of thinking probably made you a profitable baker/decorator. Waste not..want not..
Nadiaa: good advice. I was picturing something that tasted like an almond joy candy bar. Hope it works!
Please let us know how it goes! If it works it's a good option for those who request dairy free cakes (provided they like coconut, of course!). And, as long as you use dairy free dark chocolate.
OK I tried whipping it, while at room temp and from a peanut butter consistency, but it didn't work. It only got very slightly lighter in color and maybe a little looser (probably from the mixer heating it up) but definitely not fluffy. Next time I'll try with only the coconut cream as I think using the coconut milk is a problem.
The good news is I didn't ruin it by attempting to whip it, it's still smooth and delicious. It only has a slight coconut taste, not like it's intentionally coconut flavored or anything. For the record, I used a 2:1 dark chocolate/coconut milk ratio.
Thanks KLCCrafts for experimenting :) It's good to know.
I've been experimenting with coconut cream ganache. I used 100g dark Lindt (70% cocoa) chocolate and 70g coconut cream. It was thick, bitter, dull and somewhat rough in texture. I stirred in 2 tablespoons of glucose syrup, which made it smooth and shiny. Tasted better - still a dark chocolate flavour but not bitter. Still quite thick. I'm eager to see how it will be tomorrow, after a night at room temperature. I haven't tried coconut milk.
I'm keen to hear other results and ideas.