Cover recipe from More Great Good Dairy-free Desserts Naturally.

CHOCOLATE GANACHE
(Makes 2 2/3-3 cups or twenty-eight 1-ounce servings)

* Pictured on the cover with
Colossal Chocolate Cake.

Classic ganache is made with
heavy cream and chocolate. The
proportions of cream and chocolate
differ based on the use; a pouring
ganache for a glaze is thinner than
one made for a frosting or a truffle.
Soy creamer makes a good substitute
for the cream, but make sure you
use a good-quality chocolate with a
flavor you like because it's the taste
of the chocolate that comes through.

If you cannot find soy creamer, use
good-tasting, full-fat soymilk and
add 1 teaspoon vanilla extract.

1 pound non-dairy semisweet or
  bittersweet chocolate, very finely
  chopped
1 1/2 cups soy creamer

Place the chocolate in a medium
heatproof bowl.

Pour the creamer into a small
saucepan and bring to a boil over
medium heat. Pour over the chocolate
and let set for 1 minute. Stir
gently with a rubber spatula until
the chocolate melts and is smooth.

Pour the ganache into a shallow
dish and refrigerate for 1 to 2 hours
or until firm enough to spread.
The ganache will keep for one
week in the refrigerator. Warm
to spreading consistency in a heatproof
bowl over simmering water,
stirring until it can be spread.

Total calories per serving: 143     Fat: 8 grams
Carbohydrates: 19 grams             Protein: 1 gram
Sodium: 27 milligrams               Fiber: <1 gram

More Great Good Dairy-Free Desserts Naturally (ISBN 1570671834) is published by the Book Publishing Company and is 224 pages. It retails for $19.95 and is available from your local bookstore.