I cooked for my first retreat in Mallorca almost 2 1/2 years ago. It was the first retreat I was a part of, but it spun my career down a different path that I love. The production of the whole retreat fits into my background as a producer, but it’s really the connection + the friendships that blossom over the classes and accompanying meals that are the most special.
Our villa was beautiful with huge open windows, a nice garden full of lettuce, tomatoes and zucchini and open air showers. The kitchen was also airy with a gorgeous farm table in the middle, but… it wasn’t very equipped. It had one blender (maybe from the 1950s) that promptly stopped working within 36 hours, one induction burner with one pan + a countertop oven. Luckily the refrigerator was spacious and there was a small dishwasher.
For the welcome dinner, the menu consisted of a cool + creamy zucchini avocado soup before moving into roasted salmon with fennel, capers + lemon, a tomato + peach salad, a creamy herbed potato salad, a green salad with a white almond dressing + hemp seeds… and ending with chocolate truffles. Well, that’s what I was going for at least, and everything worked out well, except for the truffles. The ratio I used of chocolate and coconut milk went all wrong. I didn’t have a measuring cup so I eyeballed 1 cup using a water bottle… yup, use what you have, but don’t get set on the outcome.
After putting the mixture into the fridge for hours, it was no where close to being rolled but was a mousse-like consistency. Hmmm? Dessert ended but being a quenelle-like spoonful of the “mousse” with fresh figs, cacao nibs and sea salt. Thankfully, my mistake was a hit as I have a picture of some guests finishing the ganache bowl armed with their spoons once we got inside.
Ever since that night, I haven’t been able to figure out the ratio I used so when the guests asked for the recipe, it was always an estimate… 1/2 water bottle full? But I did last night!
After it’s whipped up, you can make an amazing brownie batter dip with 2 tablespoons ganache + 1 tablespoon peanut butter + a pinch of sea salt + 1/2 scoop of vanilla collagen protein. The last ingredient is optional, but did give it that classic fudgy flavor and a boost of protein to make it a true snack… you’re welcome! The next morning, you’ll have a mousse-like chocolate that’s great as a frosting, as a filling in between cookies or simply by the spoonful. Enjoy!
makes 3 cups
½ cup (4 fl oz) coconut milk
½ cup (4 fl oz) water
(you could also use a tea for flavor or leftover coffee for mocha ganache)
1 cup (6 oz) 70 – 75% chocolate chips
Place the chocolate chips in a heat safe bowl.
In a small pot, heat the coconut milk and water over medium heat to just under a boil. Pour the heated liquid over the chocolate chips and cover the bowl fully with a plate or aluminum foil for 5 minutes.
After a handful of minutes have passed, whisk the ganache until smooth. Use it as a sauce, or place it into the refrigerator for 6-8 hours to set into a great frosting consistency.