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Rice Milk Chocolate Ganache

Recipe information

  • Yield

    makes enough to glaze 12 cupcakes

Ingredients

4 Enjoy Life Rice Milk Boom Choco Boom bars (about 6 ounces total), or 1 cup dairyfree, soy-free chocolate chips
1/4 cup rice milk
2 tablespoons maple syrup or agave nectar
Pinch of salt

Preparation

  1. Step 1

    Chop the chocolate bars into small pieces using a serrated knife.

    Step 2

    Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.

    Step 3

    Whisk until smooth, about 1 minute. Let cool to room temperature before spreading or drizzling on cupcakes. If you want the ganache to set faster, place the glazed cupcakes in the fridge.

Allergen-Free Baker's Handbook
TagsChocolateVeganNut FreeDairy FreeGluten FreeEasyCookbooks
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