We love to have people over for dessert, but I often feel guilty serving them something that fits into our family’s food sensitivities. It’s hard to make something that tastes like Grandma’s cooking when it has to be gluten-free, dairy-free, sugar-free, and egg-free. Luckily, food is a big enough part of my life, we figure it out. I’m not okay living in a world that doesn’t allow me to have treats…regularly.
A few weeks ago, I wanted chocolate cupcakes with chocolaty, fudgy frosting. I’d always loved ganache back in the day, so I wanted to make a replica of my favorite ganache frosting using ingredients that won’t wreck me.
This frosting did not disappoint! My kids referred to our cupcakes as “magic cupcakes.” Pretty much I felt like the most awesome mom ever.
I was confident enough in these to serve them to guests, and didn’t even have to lead with a disclaimer. We baked a basic paleo-style cupcake but like all cakes, the frosting made the dish. I consider all cake a vessel for frosting. I always double the frosting on my birthday cake because… it’s my birthday.
If you don’t want to make frosting out of this chocolate goodness, you can skip the whipping part and roll it into balls to make truffles. Or you can just call it pudding and eat it with a spoon. All of the above are a perfectly acceptable way to eat this mixture that may resemble chocolate unicorn tears.
We used Lily’s chocolate chips to keep it sugar-free. These chips are sweetened with stevia and erythritol, neither of which bother me in reasonable amounts (I know this because I’ve eating unreasonable amounts and the result “cleared the room” if you know what I’m saying…).
You can use a dark chocolate or your favorite semi-sweet chocolate as well. We love Enjoy Life Chocolate Chips and Nestlee Simply Delicious Chocolate Chips. Both are made with minimal ingredients and dairy-free.
If you’ve ever made ganache, you know how easy it is. Just add hot milk (coconut milk in this case) to chocolate…
Once it’s melted, whisk it together…
Let it set up in the fridge…
And whip it. Whip it good! (I’m so sorry. I had to. And do you see my finger mark in the frosting? No apologies here)…
So easy and yummy!! We actually had to add a bit more coconut milk as we were whipping to get our perfect texture. If you need to add more coconut milk, do it 1 Tbsp at a time until it seems perfect to you.
So if you’re planning a birthday party, a BBQ to have friends over for dinner or if you just want something that goes well with a spoon, you can make this frosting and be proud!
- 14 ounces Dark Chocolate
- 1 Can (14 ounces) Full-Fat Coconut Milk
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/4 C Full-Fat Coconut Milk (this may or may not be needed)
- Heat 14 ounces coconut milk to a simmer.
- Chop the chocolate into rough pieces and pour hot coconut milk over the top and let sit for 10 minutes.
- After 10 minutes, whisk the chocolate and milk mixture until the chocolate is melted and the mixture is smooth. Stir in the vanilla and salt.
- Put the mixture in the fridge and let set for 4-6 hours.
- Remove the chocolate from the fridge and let it sit for 15 minutes. Whip with an electric hand mixer until fluffy. If you can't get the mixture to loosen up, you may have to add the additional 1/4 C coconut milk. The texture should be that of a thick pudding/frosting.
- Spread this over a cake or pipe on cupcakes.
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