Chocolate Ganache

Bruchy Duschinsky Bruchy Duschinsky
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As the resident queen of hacks, if I say that making almond milk is a cinch, you know I mean it! It’s two ingredients and two minutes of work, so don’t let it scare you away from trying this recipe. Almond milk yields a pareve ganache with a perfectly smooth and creamy consistency. If you like a bittersweet ganache (like I do) to complement sweet desserts and cakes, skip the sugar. If you want to make a dairy ganache, replace the almond milk with regular milk and swap the oil for butter.

Yield: 1 and 1/2 cups

2h 30m 6
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts

Directions

Prepare the Almond Milk

  1. Soak the almonds in room-temperature water overnight or in boiling water from the kettle for two hours. Drain.

  2. Add the almonds, three cups water, sugar (if using), and salt to a high-speed blender. Blend for two to three minutes, until smooth and creamy.

  3. Strain the milk with a thin dish towel or cotton cloth. Discard the pulp or use it in any baked goods recipe that calls for ground nuts.

  4. Set aside 1/2 cup almond milk for the ganache (step 6). Transfer the rest to a bottle and store in the refrigerator for other uses.

Prepare the Ganache

  1. Place the chocolate in a bowl and set aside.

  2. In the microwave or in a saucepan, heat the milk and oil over medium heat until bubbling slightly around the edges. Pour over the chocolate and mix until fully combined and smooth.

  3. Place in the fridge to set more quickly or to create a thicker ganache.

Credits

Description:
Photography by Yossi and Malky Levine

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