If you would like to use this ganache as a filling as well as a frosting, double the recipe. You’ll have some left over.
Recipe information
Yield
makes about 2 cups
Ingredients
8 ounces unsweetened chocolate, chopped
1 cup light agave nectar
3/4 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon vanilla extract
Preparation
Combine the chocolate, agave nectar, and cream in a saucepan. Heat over medium heat until the chocolate melts, stirring constantly. Stir in the butter and vanilla extract. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
