Coconut Milk Substitution for Cream?
I am making an untried cake today and need some advice. The recipe is for a single layer cake that has coconut milk in place of other liquids and is to be topped with a chocolate sauce/icing made from coconut milk and cocoa powder. The picture in the recipe shows a drippy sauce and I would like to use a ganache instead but have no cream....
Can I make a chocolate ganache using 60 percent chocolate (bits) and substituting coconut milk for the cream?
The coconut milk has 22 % fat according to the can.
Here is how I usually make ganache:
1 1/2 cups 60% bittersweet (or semisweet) chocolate, chopped
1 cup heavy (whipping) cream
The cake will be baked in 30 mins........
Forget love... I'd rather fall in chocolate!