Chocolate Ganache Bonbon
Two ingredients – chocolate and coconut cream! Vegan, Gluten-free, Dairy-free truffle bonbon style. Can be used as a frosting, pudding, or filler. So easy - and creamy - you will love to have these in your freezer or fridge to pop in your mouth!
Ingredients
- 5.4 fl. oz coconut cream can or coconut milk - use the cream part
- 6 pieces 72% chocolate 1.26 oz or 36 grams
Instructions
- Double boil the chocolate pieces till melted. Use the medium size thick glass measuring cup placed in a small pot with water in it.
- To Microwave chocolate instead – use the 30 sec then stir, 30 sec and stir, and one last 30 sec and stir if needed. Always use glass or ceramic for microwaving.
- In a bowl or medium measuring cup, add coconut cream. Whisk together till smooth.
- Add a pinch of Himalayan salt if you like, optional.
- Put in fridge for 4 hours or overnight. If you are in a hurry, 1 hour yet the frosting will not be as thick.