If you prefer a more chocolately flavor and/or a darker color, use the cocoa powder for thickening and reduce the quantity of powdered sugar by the amount of additional cocoa powder used.

Add the Crisco, vanilla, and salt to the cocoa and mix on slow to blend. Don’t Panic!

Stir it every 10 minutes until it thickens to the consistency that you want it to be. 2. Crisco is dairy-free, so people who have a dairy allergy can eat it.


https://www.justataste.com/5-minute-chocolate-buttercream-frosting-recipe
However, the lighter the cocoa powder, the more butterfat it has in it, so you may need to add more milk to achieve a perfect chocolate ganache without heavy cream. Finished chocolate ganache is very glossy in appearance and completely liquid. With this recipe, you can make your own chocolate ganache without cream.

Shortening is shelf-stable, so it is easy to keep some on hand at all times, so when you run out of butter, you can grab Crisco from the pantry rather than making a store run. If you tried this Homemade chocolate ganache, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! And use as needed. Any time they are offered cake or cupcakes frosted with store-bought chocolate icing, they turn it down.

Or, simply leave it to sit at room temperature for a few hours. This post may contain affiliate links. Making Chocolate ganache without chocolate and cream – is it even possible? Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe. Read our, An easy chocolate frosting recipe that is dairy-free and holds its shape well. If you want to make this a crusting chocolate buttercream recipe, use half butter and half shortening plus 2 teaspoons of meringue powder. Give it a nice mix until butter blends with the ganache. Slowly add the powdered sugar while blending on slow until fully incorporated. Once everything is mixed well, add milk gradually. I have been making this recipe for my kids since they were young. To get a deep flavor from cocoa powder, you want to let it blossom. This makes enough to frost 24 cupcakes, a 13 x 9 cake, or a 2 layer cake using 8-inch or 9-inch round cake pans. The important thing is to use real chocolate and not fake (hydrogenated, oily, pretend) chocolate. And use as needed. At this moment, the ganache will be runny. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Yes, you can make super delicious chocolate ganache with cocoa powder and milk. Originally, chocolate ganache is a 2 ingredient recipe which can be used in myriad ways.

I usually use hot water, but you can use hot coffee to create a mocha chocolate flavor. So, I searched for ganache recipe without cream.