Rich sugar-free chocolate ganache poured into a coconut macaroon crust. The most heavenly of low carb desserts and it’s incredibly easy to make!
You may recall a few months ago, I floated out a very important, possibly ground breaking theory. It’s a simple theory but it’s quite spectacular: Chocolate ganache fixes everything. At the time, I was mostly referring to the fact that it helps mask my incredibly poor cake-frosting abilities under a lovely layer of rich chocolate-y goodness. I really am remarkably bad at frosting cakes but I am also remarkably good at pouring ganache over them. And then no one notices my patchy, messy frosting. But the reality is that chocolate ganache is so much more than a distraction from messy frosting. Ever so much more. Because chocolate ganache just might be one of the richest, tastiest, most delicious chocolate creations in all the world. And as such, it has great power. It has the power to soothe ruffled nerves and brighten the lousiest of days. It can create bonds of friendship in the unlikeliest of people. Everyone swoons at chocolate ganache, so if ever you are in a situation of high tension with bitter foes ready to do battle, just whip up some chocolate ganache. Peace is restored. Everyone is happy. Until the ganache is gone. Then you are screwed!
For a long time, my problem has been making a sugar-free chocolate ganache that is truly authentic. “Real” chocolate ganache is a simple mixture of cream and semi-sweet chocolate. But I don’t use semi-sweet chocolate. And unsweetened chocolate is very finicky and prone to seizing at the least provocation. I attempted the cream/chocolate combination several times early on in my low carb career and got a goopy, irretrievable mess. Determined not to live without chocolate ganache, I made up my own version which involved butter, unsweetened chocolate, cocoa powder and sweetener. And it made for a very acceptable and delicious, but not so authentic, chocolate sauce that tasted and behaved so much like real ganache, I was happy enough. I thought I was satisfied.
And then I came across a Martha Stewart recipe that I wanted to revamp and I found I wasn’t quite as satisfied as I’d previously thought. Martha’s Crisp Coconut and Chocolate Pie had me gagging for real chocolate ganache, made simply by melting chocolate with heavy cream and creating that unbelievably smooth, rich finish. So I decided to screw up my courage and attempt the unsweetened chocolate/cream mixture again, this time with several years of low carb experience under my belt. I was nervous, no question. I hate wasting ingredients and I particularly hate wasting chocolate. But I thought I knew enough about how my sweetener (Swerve), my chocolate and my cream behave that I might attempt it once more. One thing I knew was that powdered Swerve has a tendency to create a thicker end product, so I cut back on the total amount of chocolate compared to other ganache recipes. I also helped sweeten the ganache with a little stevia. And a little vanilla helped give it that semi-sweet chocolate flavour.
I won’t lie; this was really a leap of faith for me. But one of the ingredients that really helped make it work? Patience. I knew I needed to let that chopped chocolate melt completely in the hot cream before I whisked it together. Even so, I could hardly believe my luck when I began to whisk and got an incredibly smooth chocolate mixture. I breathed a huge sigh of relief as I poured it into my coconut macaroon crust. Real low carb chocolate ganache conquered. I am on top of the world.