|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 22g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Most chocolate glaze recipes contain butter, cream, or milk, but this version creates a thick and glossy glaze without any dairy at all. Sugar, cocoa powder, water, coconut oil, dark chocolate, and vanilla are cooked together until a ganache-like glaze is formed, which is perfect for drizzling over cakes and cookies, as well as dried and fresh fruit.
Necessity was the mother of invention for Giora Shimoni when he created this dairy-free chocolate glaze. He says he'd frequently bake a cake, only to find that he "lacked the powdered sugar needed to make the icing." Then he hit on this combination—a DIY cocoa powder-based chocolate syrup enriched with dark chocolate and vanilla.
This recipe will thicken considerably as it cools, so if you're using it to glaze a cake, try to work with it quickly while it is still warm. Note that if you refrigerate the frosting, it will become very firm and hard to spread—but it will be perfect for rolling into truffles, or for stuffing into dried fruit.
One of the ingredients called for is virgin coconut oil, which is coconut oil that is cold-processed (vs. heat-processed); this more natural way of production is said to retain the oil's health benefits. If you cannot find virgin coconut oil, you can use regular; either way, it will contribute a coconut flavor to the chocolate sauce.
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/3 cup water
3 tablespoons virgin coconut oil, or non-hydrogenated margarine
2 ounces dark chocolate, or semisweet pareve chocolate, chopped
1 teaspoon pure vanilla extract
Steps to Make It
Gather the ingredients.
In a medium, heavy-bottomed saucepan set over medium-high heat, whisk together the sugar, cocoa powder, and water until lump free. Bring to a boil, reduce the heat to low, and simmer gently for 10 to 12 minutes, or until thick and syrupy. Remove from the heat.
Add the coconut oil and chocolate. Stir until the oil and chocolate melt, the ingredients are thoroughly combined, and the icing is slightly thickened. Add the vanilla and mix well. While still warm and spreadable, use the glaze to frost cake, brownies, or cookies.
Set the decorated cake or cookies aside to allow the glaze to cool and firm up.
Is dark chocolate non-dairy?
One difference between dark chocolate and milk chocolate is the presence of milk solids; dark chocolate does not contain any, making it naturally dairy free.