From the kitchen
Chocolate Ganache Glaze
Heated rice milk poured over dark chocolate chips to create a glossy cake glaze.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 cup Dark Chocolate Chips
- 1/2 cup Rice Milk
- 1 tbsp Corn Syrup (for extra shine, optional)
Method
- Place the chocolate chips in a heatproof bowl.
- Heat the rice milk in a small saucepan until just steaming, not boiling.
- Pour the hot rice milk over the chocolate chips and let sit undisturbed 2 minutes.
- Whisk until completely smooth and glossy, adding the corn syrup if using.
- Pour over a cooled cake while still warm and pourable.
Kitchen note
This ganache sets up softer and less firm than a heavy-cream version, since rice milk carries none of the fat that gives a traditional ganache its dense set, use it as a glaze rather than expecting it to firm into truffle-like ganache.
Culinary Library
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