Summarize the following:
. Who knew that such a fancy word like "ganache" was really just chocolate and cream? Don't be fooled – this is not an intimidating recipe. For this one, you'll need to multiply the above by 12 (to get 12 ounces of chocolate). Just remember that there are 3 teaspoons per every tablespoon; that's just about all the math there is. . If you're skeptical of substituting out chocolate for cocoa in an actual recipe, why not try it in your topping? That way your dessert won't be compromised if it all turns out less than desirable.  And, really, how bad can chocolate whipped cream be, cocoa or not? And the best about this substitution is that cocoa is already in powder form – no need to bust out the food processor; it's already done for you. . Alright, so this recipe doesn't require chocolate per se – it actually just requires cocoa from the get-go. But it's an easy recipe to see that cocoa is delicious and you don't need chocolate to make something adequately chocolate-y and convincing. The article above has four different varieties of chocolate. There's even a dairy-free version (which cocoa totally is). Score. ake vegan chocolate frosting. Alright, so dairy-free wasn't enough? You want a chocolate frosting that's healthier, too? Challenge accepted with this recipe. Grapeseed oil and agave nectar instead of vegetable oil or sugar, and dark chocolate instead of regular chocolate. And yes, dark chocolate cocoa powder is a thing. Cocoa is great to use for most diets. It's practically no-carb and dairy free – what's not to like?

Summary:
Make a chocolate ganache Make chocolate whipped cream Make chocolate frosting .