CCM's Chocolate Anti-Ganache
Well, I'm calling this an
anti-ganache because the way you make it is totally opposite to how a traditional ganache is made but ...
I'm guessing I'm the only one around here who seriously gives a damn about that minor detail so ...
This is an amazeballs substitute for chocolate ganache or chocolate mousse!!!!!!!!!!! I'm tempted to say I am a genius but ... hell, yes.
I am a genius. This stuff is great.
You can make it into truffles or serve it as mousse or use it to frost protein cheesecake or cake or WHATEVER.
Plus it's Easter next week so this is what I might be having instead of chocolate Easter eggs for my choc fix.
It's got about 2/3 of the kCals and around 50% less fat of traditional ganache and twice the protein. See? Genius.
Macros are provided below the recipe.
Note: I used Chobani yoghurt - it's an extra thick greek yoghurt. It's available in VIC and NSW at Woolies. If you can't get hold of it, use your fave greek or other plain yoghurt but strain it well before weighing out the amount you need. It should be thick like sour cream.
CCM's Chocolate Anti-Ganache full recipe link:
http://chocolatechillimango.com/2012/04/16/cho-co-truffles-with-anti-ganache-say-what/
Macros:
The macros here are based on using Chobani 0% yoghurt and are for the ganache only. Add in macros for anything you use to coat them or flavourings.
I tend to use exotic chocolate but I've based the macros on Lindt Excellence 70% and 99% respectively. These are both really good and easily found at Coles and Woolies everywhere.