A rich, creamy coating of chocolate ganache makes a grand impression on a special dessert! Here is a simple recipe for glazing cakes, dipping strawberries or truffle-making.

Chocolate Ganache

1 can (14.5 ounces) full-fat coconut milk

16 ounces non-diary chocolate, chopped (or chocolate chips)

Method:

Place chocolate in large bowl. Heat coconut milk to almost boiling. Pour slowly over chocolate in bowl.

Cover bowl with plastic wrap for about 5 minutes. Remove plastic and with a whisk, slowly blend chocolate and coconut milk. The idea is to get a smooth ganache and avoid bubbles.

Use immediately or refrigerate, covered, for later use.