Skip to main content
Epicurious
Cookbooks

Rice Milk Chocolate Ganache

Recipe information

  • Yield

    makes enough to glaze 12 cupcakes

Ingredients

4 Enjoy Life Rice Milk Boom Choco Boom bars (about 6 ounces total), or 1 cup dairyfree, soy-free chocolate chips
1/4 cup rice milk
2 tablespoons maple syrup or agave nectar
Pinch of salt

Preparation

  1. Step 1

    Chop the chocolate bars into small pieces using a serrated knife.

    Step 2

    Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.

    Step 3

    Whisk until smooth, about 1 minute. Let cool to room temperature before spreading or drizzling on cupcakes. If you want the ganache to set faster, place the glazed cupcakes in the fridge.

Allergen-Free Baker's Handbook
TagsChocolateVeganNut FreeDairy FreeGluten FreeEasyCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.