If health is wealth, then this dessert is obscenely rich. With all the benefits of Royal Ghee’s deep greens, roots, adaptogens and mushrooms at work, masked in dark raw chocolate and perfectly paired with the tartness of yogurt and the juiciness of drunk cherries, this dessert is meant to be shared only with those you love most.
We’re always looking for enlightened ideas and ways to use Royal Ghee, and with Valentine’s Day upon us, this fully loaded chocolate ganache fit the bill for the most decadent, most upgraded, healthyish-inspired treat. Perfect for a luscious date night, night in, or simply any time you just want to treat yourself to a beyond decadent experience while still feeling like a million bucks.
You’ll need a full jar of Royal Ghee, so run, don’t walk.
Makes 2-4 servings
1 jar Royal Ghee original flavor (refrigerated overnight)
¼ cup cacao powder
¼ cup tocotrienol powder
2 tablespoons cacao nibs
2+ tablespoons milk or nut milk of choice (I used macadamia)
1 teaspoon vanilla or almond extract
½ cup dried cherries
Approximately 1 cup vermouth or other fortified wine of choice
1 cup organic greek-style yogurt (I used sheep’s yogurt)
½ teaspoon powdered vanilla bean (optional)
(simply whip together)
Maldon sea salt flakes and edible flowers or gold flakes to finish
Simply add ½ cup of dried cherries to a ball jar or liquid-tight sealable container, and add approximately 1 cup of vermouth or fortified wine or until completely submerging the cherries under the liquid.
Allow for the cherries to sit in the alcohol at least 24 hours to rehydrate and take on the alcohol flavor.
If you choose, you can make a reduction of the cherry-soaked vermouth after the cherries have finished soaking. Add the vermouth to a small stock pot and simmer on low heat, stirring often, until thick and syrupy. Approximately 10 minutes. Use as a drizzle over ganache when ready to serve.
Into a high-speed blended base, scoop out refrigerated Royal Ghee by the spoonful. Add dry ingredients and blend until the mixture becomes a powdery and crumbly. It will look like small aquarium pebbles coated in dirt and mud.
Slowly add in the liquids, starting with 2-3 tablespoons of milk and increasing little by little. Blend and stop to scrap the sides of the blender down, ensuring that it all gets evenly whipped. Continue to add a tablespoon of milk at a time until your mixture is the consistency of a ganache, or a cross between a pudding and a fudgy texture. If your mixture becomes too wet, add additional cacao or tocos powder. Set aside in the fridge until your other components are ready to serve.
Per serving – Spoon about 2 tablespoons or more (it’s rich) of the chocolate ganache into a small bowl. Follow with a similar proportion of yogurt. Top with about 1-2 tablespoons of soaked cherries and drizzle with the reduced vermouth. Sprinkle with sea salt flakes and flower petals, gold flakes, herbs, or anything else that frames this dessert as fit for royalty. Enjoy.