This recipe is for my Best Low Carb, Coconut Milk Chocolate Ganache cake frosting. Shiny, silky, and so versatile, you’ll find excuses to use it on everything. I did. I even used it to coat my spoon!
I love Chocolate. I especially love chocolate ganache. It can be used for so many things; elegant chocolate truffles, glazing cakes and cookies or it can be whipped and used as a frosting for cakes and cupcakes. This is hands down one of the better low carb, coconut milk chocolate ganaches around. Notice that I didn’t say “sugar-free”. Let me explain…
I make different kinds of chocolate ganache cake frosting for different purposes. Sometimes I use almond milk, sometimes I use coconut milk, sometimes I vary the ratio of unsweetened baking chocolate to sweetened dark chocolate, and sometimes I vary the sweeteners.
Making a sugar-free chocolate ganache cake frosting out of 100 % unsweetened baking chocolate is always a gamble for me. Will it be too bitter? Will the texture be chalky? Will the sweetener re-crystallize and become crunchy and grainy?
This recipe for low carb, coconut milk chocolate ganache cake frosting is always good. But, I can only guarantee the texture of this ganache with the ingredients listed in the recipe. Different brands of chocolate have differing amounts of cocoa solids and fat in their formulas.
I like using the Trader Joe’s Pound Plus 72% Dark Chocolate, because it is an exceptional value for great chocolate. Buy it at Trader Joe’s and not through Amazon. It’s WAY too expensive through Amazon. If you don’t have a Trader Joe’s near you, try substituting Scharfenberger 70% dark chocolate.
This recipe makes a lot of coconut milk chocolate ganache cake frosting. There will be enough to double-dip 12 cupcakes, thickly top an 8 inch cake, and make a few chocolate truffles.
A word about using coconut milk in chocolate ganache cake frosting. Coconut milk does not make a perfectly smooth ganache. It makes a shiny ganache, but it will look a bit grainy or “broken”. Unfortunately, that is the nature of the beast. Coconut milk will enhance the mouth feel of a low carb, dairy-free chocolate ganache cake frosting. The coconut fat melts at a lower temperature, helping the ganache melt nicely in the mouth, which counter acts the cooling effect of the sugar alcohols. It’s luscious!
Best Low Carb, Coconut Milk Chocolate Ganache Cake Frosting
- 6 ounces Trader Joe’s Pound Plus 72% Belgium Chocolate
- 3 ounces unsweetened baking chocolate
- 1/4 cup butter or coconut oil or ghee
- 1/2 cup xylitol or erythritol powdered
- 3/4 cup coconut cream
- 1/2 teaspoon vanilla extract
- For the coconut cream: Put a can of coconut milk in the refrigerator over night. In the morning, turn the can over, open it, and pour out the liquid, leaving the solidified coconut cream. That’s what you want. Measure the coconut cream and put in a sauce pan over medium low heat.
- Measure the xylitol into a coffee grinder and process it into a fine powder. Stir it into the coconut cream.
- Meanwhile, weigh the chocolates and chop them very finely. Put 2/3 of the chocolate into a medium heat proof bowl. When the xylitol has melted and the coconut cream is hot and bubbly, add it to the chocolate and let it sit for five minutes. Stir gently and then add the rest of the chocolate to the bowl. Let it sit for a minute and then stir again until it is smooth. Add the vanilla and butter (or coconut oil or ghee) and stir until incorporated. Let cool for a few hours before using to glaze cakes or dip cupcakes.
- If using for truffles, once cooled completely, cover the coconut milk ganache and let it sit on the counter overnight before rolling.