Chocolate Ganache
*low carb *no added sugar *vegetarian *gluten free *nut free
Cook Time
Cook Time
  1. Break or chop the chocolate into small pieces and add into a small saucepan
  2. Pour in the double cream on top of the chocolate pieces
  3. Heat the pan on a medium heat (do not overheat or boil) and stir continuously. As the chocolate melts it will combine with the cream and emulsify. Keep stirring until you create a thick smooth chocolate sauce, then set aside to cool
  4. Once cooled to your liking, stir well and it is ready to use
Recipe Notes

This recipe can be changed to use coconut cream instead of double cream to make a vegan and dairy free alternative, however it may not be as smooth in texture

Dark chocolate is recommended as it is lower in sugar than other chocolate. 70% cocoa solids chocolate works great for this recipe, any higher and it will have less carbs but can be slightly bitter. Lower than 70% cocoa solids and the carbs are higher, making it more difficult to tolerate