Easiest dairy-free chocolate frosting ever!
Trust me! This is one of those things where once you know your basic techniques, you can vary the inputs and come up with something pretty fantastic. Whipped dairy-free chocolate ganache made with 2 (count-em, 2!) ingredients: chocolate and coconut milk.
I like to use a coconut milk without added stabilizers - ArroyD is one brand that is fairly inexpensive, and doesn't have added guar or xantham gum. or if you're really ambitious, you can make your own. (but really sometimes, its nice to just be able to pull a tin out of the pantry!)
Use a dairy-free chocolate such as Enjoy Life, which comes in teeny chips so you don't even have to chop! (OR if you're feeling especially indulgent, you can get some bean to bar chocolate (Mast Brothers makes a 2kg bar, Valhrona makes pastilles, and my friends Marisa and Kent produce some great ones under the +organicfair
Heat your coconut milk til it is boiling (you can go a bit hotter on this than you might with heavy cream). Pour the hot coconut milk over an equal weight of chocolate ... 1 tin = 400 grams, so simply measure out 400 grams chocolate in a heatproof bowl.
Cover, and let stand 10 mins, then gradually whisk the whole shebang together. It will get lovely and dark and glossy as you do.
The trick here is doing this ahead of time enough that the ganache cools and starts to become thick and firm-ish before you start to whip it. On a hot day, I'll cheat and stash in the freezer for 30-45 minutes. You should get something stable enough to pipe onto cupcakes, or fill the inside layers of a cake (if you do the latter, chill each layer as you go, #protip #kitchentips #dessert #chocolate #yourewelcome