Blue Vegan Chocolate Ganache Mold
Ingredients
Ganache
- 110g coconut whipping cream
- 1 tsp vanilla bean extract
- 1 tsp instant coffee powder
- 150g dark chocolate
Chocolate shell
- 300g white chocolate melted
- blue Spirulina powder
- butterfly Pea flower powder
Preparation
Ganache
Heat the coconut milk in a saucepan.
Pour the hot cream over the dark chocolate, add vanilla, instant coffee powder and mix until smooth.
Place plastic wrap over it so it is touching the surface or place it directly into a disposable piping bag.
Place ganache in the fridge until needed.
Chocolate shell
Combine melted chocolate with supercolour powder.
Fill the mould with chocolate.
Tap the mould to eliminate air bubbles.
Turn the mould upside down onto a sheet of baking paper and tap with the handle of the scraper.
Once all the excess chocolate has been tapped out, scrape the mould while it is still upside down.
Ensure the top surface of the mold is scraped clean.
Place the mold on its side until it sets.
Assembly
Pipe the ganache into the mould.
Let it set at room temperature before sealing.
When the ganache is set, seal the mould with chocolate.
Allow to set at room temperature for 10 minutes and then place in the fridge for 20 minutes.
