This chocolate ganache is so adaptable: here, I've served it as a dinner-party dessert with sliced oranges and a hazelnut-sesame crumb. It can be served in individual pots, or left to chill in a large bowl and spooned onto a plate for serving.
By using flavoured chocolate – or by adding flavours to the chocolate – you can transform this ganache into a different dish. One of my favourite combinations is lime and sea salt, which is absolutely delicious served after a Mexican meal.
There are so many wonderful brands of chocolate that include various flavour combinations to try – give some different types a go, and see which one you love the most!
This is a similar recipe to my Vegan No-Bake Chocolate Pots, except this ganache is thicker and spoonable, as it uses just the cream of the coconut milk, rather than the whole tin.
For the chocolate ganache
400g coconut cream (or the cream scooped from two tins of full-fat coconut milk)
2 tbsp maple syrup
150g 70% cocoa chocolate (plain, or the flavour of your choice), finely chopped
Zest of 1 orange
¼ tsp cinnamon
For the hazelnut crumb
50g toasted hazelnuts
1½ tbsp toasted white sesame seeds
Good pinch of cinnamon
6 biscuits of choice, such as almond or orange thins
3-4 oranges, peeled and thinly sliced
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