I’m pretty sure chocolate ganache is one of the most perfect foods on the planet. A good ganache will be rich, smooth and shiny chocolate that can do a variety of things. It can be great between layers of cake, rolled into truffles, or as the topper to pretty much any dessert. While warm it will flow and cover, once its cooled it hardens and becomes malleable. It’s fairly simple to make but its made with milk chocolate and heavy cream. Both are not exactly forbidden in small doses on the low FODMAP diet, but its a LOT of chocolate and cream. So lets get modifying!
-3/4 cup of low FODMAP milk (I used low-lactose milk, but any of them should be good.)-3 tablespoons of coconut oil
-2 cups of dark chocolate (I used Ghiradelli dark chips, better chocolate just tastes better to me)
1. Heat the coconut oil and milk in a small saucepan over medium low heat, stirring frequently. The oil will melt first and should be integrated into the milk.
2. While the milk and oil heat, measure the chocolate into a heat safe bowl and set aside.
3. As soon as the milk and oil become foamy, pour over the chocolate and leave sit for a minute. It may not look super yummy yet, but it will. 4. After it has set for a moment begin to whisk slowly. Whisking is key here, you want to integrate the liquid and melting chocolate together and a spoon just won’t cut it. I do not have pictures of this process because I managed to get chocolate all over my hands – Whoops!
5. When the liquid is smooth and shiny, it is ready to go. There should be no lumps. If you are using it as a layer or icing, now is the time top pour it overtop. If using for truffles place covered in the fridge overnight to solidify. It will not get hard like a chocolate shell, but will be solid enough to shape.
Enjoy your yummy chocolate!