Chocolate Ganache Pots


Two ingredients, you hear me, TWO.

People always say they “can’t believe these are vegan”, which I think is meant to be a compliment, despite the fact that the underlying assumption is that vegan food is disgusting and “I can’t believe these taste so good” is really the deal.

I don’t have a picture, so I guess I should make some more today – they never last long!


1 tin of coconut milk (the higher the percentage of coconut and the less nasties in it, the better)

300g dark chocolate (plain or flavoured)

Optional add ons

A pinch of sea salt

Alcohol (a splash of orange flavoured  or coffee flavoured liquor, or rum)


  1. Break the chocolate up into small pieces in a heatproof or glass bowl.
  2. Bring the coconut milk to the boil in a saucepan. It should bubble up the pan and reach the top – don’t get it go over. Let it heat like that for almost a minute then turn off the heat.
  3. Pour the coconut milk over the chocolate and stir until melted.
  4. Pour the mixture into little espresso cups/ramekins/small serving receptacles, and put it in the fridge.  Overnight is best, 4 hours at a minimum.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s