— Cathy Chapman

I don't have any particular online sites to talk about, but you can certainly use a stiff ganache for icing a cake. The students in essential vegan desserts learn all about ganache. And so if there's anybody here, well, I'm gonna review it for all of you. Ganache is an emulsion between a percentage of chocolate and a percentage of heavy cream. This is typical. Sometimes flavorings are added, sometimes butter is added. We make it with a percentage of chocolate, vegan chocolate, which means non milk chocolate. But you wanna read the label because some dark chocolates lately have milk powder added. So we're assuming a quality vegan chocolate, not chocolate chips, which are considered heat proof chocolates. They're made not to melt. I did a thing on my blog if you're, if anybody here is interested about why we're not using chocolate chips, so a quality chocolate, and then I wanna use a rich dairy-free milk. Many recipes call for using coconut milk because coconut milk has a lot of fat and it's kind of the equivalent of a light cream. I use a full fat oat milk oatley most of the time. You can and add some fat to your plant milk if you want. And if you do it in a proportion, that's going to give you, not a pouring ganache, but a more like a truffle ganache that can be, absolutely, can be whipped and can be piped. And in terms of flavored ganache, you, the way that you do that is you infuse the milk that you're heating because you've gotta heat milk or cream hot enough so that the chocolate will melt, infuse that with any spices that you like and then strain it and use that milk.