|bittersweet chocolate, 60% to 62% cacao, chopped||.|
|almond milk (original)|
|pure vanilla extract||.||.|
Have ready a fine-mesh strainer suspended over a medium glass bowl.
In a food processor, process the chocolate until very fine.
With the motor of the food processor running, pour the almond milk through the feed tube in a steady stream. Process for a few seconds until smooth. Pulse in the vanilla. Press the ganache through the strainer and let it sit for 1 hour. Cover it with plastic wrap and cool for 2 to 3 hours, or until the mixture reaches a soft piping consistency (70° to 75°F/21° to 24°C).
This almond milk ganache keeps in an airtight container for 5 days at cool room temperature, 2 weeks refrigerated, and 6 months frozen. To restore to frosting consistency, defrost, if frozen, and reheat in a microwave with 3 second bursts, or in a double boiler set over hot, not simmering, water (do not let the bottom of the container touch the water), stirring gently to ensure that it does not overheat or incorporate any air.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.