Makes 1-1/3 cup
What you need:
1/2 pound semi-sweet or bittersweet chocolate, finely chopped
3/4 cup soy or coconut creamer
Pinch sea salt
What you do:
- In a medium heatproof bowl, place the chocolate and set aside. Into a small saucepan over medium heat, pour creamer and salt, and bring to a boil.
- Remove the saucepan from the heat. Pour the hot creamer over the chocolate all at once, and rotate the bowl to make sure all the chocolate is submerged. Stir gently with a whisk, from the center out, until the chocolate melts and is perfectly smooth.
- Glaze the top of each (cooled) Very Vanilla Cupcake with glaze and refrigerate until set. Add another coat for a thicker glazed topping.
Want more of today’s best plant-based news, recipes, and lifestyle?
Get our award-winning magazine!