Easy Chocolate Coconut Hazelnut Ganache

photo by recipe author

Servings: 20
Preparation Time: 5 minutes

3/4 cup raw cacao powder or regular cocoa powder
3/4 cup raw honey
1/3 cup Gold Label Virgin coconut oil, melted
1/2 teaspoon hazelnut extract
1/4 teaspoon salt

Combine all ingredients in a blender. Process until very smooth and emulsified. Transfer to an airtight container (I recommend a glass jar) and store at room temperature for up to one week, or refrigerated for up to two weeks. Warm slightly before serving.

Recipe submitted by Amber, Overland Park, KS

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Published on January 17, 2011

(1 votes, average: 5.00 out of 5)

4 Comments

JANET February 6, 2011 at 10:12 am - Reply

this was fantastic,  made and poured over crisp  rice squares, also added coconut sprinkled to top,  this is the best ganche ever.

Lynne January 28, 2011 at 4:13 pm - Reply

Just made this to pour over the chocolate coconut cake that I took out of the oven a few minutes ago. It is delish. I’ll never make Ganache any other way!
However, I had no hazelnut extract, so subbed almond. A 1/4 tsp would have been plenty. Also, I wouldn’t bother putting this in the blender again, a bowl and immersion blender would work better. Or just beat it by hand.

Sarah:) January 20, 2011 at 5:20 pm - Reply

Bobbi: Ganache is a type of frosting, more like a chocolate “sauce”. You pour it over whatever you want (cake, other desserts, etc.) and it will set up to a fudge-like consistency. The photo does show the finished product, which is the chocolate “sauce” drizzled over the dessert. The dessert in the photo is simply there to showcase the ganache and show how it can be used.

Bobbi January 20, 2011 at 4:24 pm - Reply

The receipe ingredients does not appear to be the one pictured. The photo has different layers and includes sliced strawberries!
Somebody has some “splanin” to do as Desi Arnes use to say!
Does anyone have the same conclusion regarding the instructions and then looking at the photo?