Chocolate Ganache Frosting/Glaze

Author: Briana Thomas

Ingredients

2 ½ oz. unsweetened baker’s chocolate

2 tablespoon salted butter

2 tablespoons refined coconut oil

1/8 teaspoon salt

3-4 teaspoon truvia, powdered (or 1 ½ - 2 teaspoon THM Sweet Blend, powdered)

6-8 tablespoon unsweetened almond milk, divided.

Instructions

1.       Melt the baker’s chocolate, butter, and coconut oil together on “defrost” in the microwave in short intervals, stirring often so the chocolate doesn’t burn.

2.        Once the mixture is completely melted and smooth, add the salt, powdered sweetener, and 4 Tablespoon of the almond milk.

3.       Whisk together.

4.       Add additional 2 Tablespoon almond milk and whisk again until everything comes together and is smooth.

5.       Add an additional 2 tablespoon of almond milk if desired for a thinner glaze.

6.       Yield enough frosting to cover the top of a 9-inch cake, or enough glaze to ice about 2 dozen mini donuts (double dipped).

7.       Keep ganache at room temperature until you’re ready to ice.

8.       For best results, thoroughly chill the cake or donuts to be iced before icing.

9.       Store iced products in the refrigerator to keep the ganache firm.