Rice Milk Chocolate Ganache

1. 1

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

2. 2

   Bring the rice milk to a simmer in a small saucepan over medium-high heat.

3. 3

   Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.

4. 4

   Whisk until smooth, about 1 minute.

5. 5

   Let cool to room temperature before spreading or drizzling on cupcakes.

6. 6

   If you want the ganache to set faster, place the glazed cupcakes in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.