It was one of those days when I craved something naughty and chocolate-y, but not too naughty. So I made an almost guilt-free dark chocolate ganache. The trick is to substitute cream for low or fat free Greek yoghurt. The result is surprisingly pleasant – light but versatile. You can dress it up or down. Add banana slices and you’ll get a delicious breakfast. Add some coffee liquor and you’ll get something elegant to serve at a dinner party. I wanted to give my ganache a bit more bite, so I made the base out of oatcakes (Scottish oatcakes, just to clarify, in case there are different types of oatcakes out there). The oatcakes are rough and coarse, giving the ganache a lovely contrast in texture. Oatcakes are also low in fat and carbs, making this little pick-me-up perfect for those on a low carb diet. Thanks to the Greek yoghurt, you will get a nice smooth and thick consistency, making this ganache highly portable – perfect for bento boxes.
Ingredients (makes 6 portions of chocolate ganache):
- 250g low or fat free natural Greek yoghurt
- 1 tbsp + 1 tsp of honey or agave (adjust to taste)
- 100g of good quality dark chocolate
- 8 oatcakes, crushed into crumbs
- 1 tsp of coconut oil
1. In a bowl, break chocolate into small pieces. Pour boiling water into a saucepan and place the bowl over the saucepan. Allow chocolate to melt.
2. Meanwhile, crush the oatcakes into crumbs using a pestle or the back of a fork. The finer the crumbs the better.
3. Add coconut oil and a tsp of honey and mix well with the crumbs. Spoon four to five tsp of crumb mix a ramekin and press down gently to form the base. Repeat for another five ramekins. Put ramekins in fridge to chill.
4. Remove your bowl of chocolate from the saucepan and mix well with a spatula. Then gently fold in the Greek yoghurt. Add the remaining honey and fold until mixture is even. You should have a lovely thick consistency. At this stage, if you wish, add coffee liquor, vanilla essence, etc. to your ganache mix. Taste and adjust ingredients accordingly.
5. Spoon ganache mixture into the ramekins. Gentle tap the ramekin on your kitchen counter repeatedly to remove air bubbles. Chill in fridge for about 30 minutes. Remove from fridge, garnish with your favourite toppings, and serve.