Ganache frosting

1. 
   

• 1 1/2 cups well-stirred canned unsweetened coconut milk
• 24 ounces (4 cups) semisweet chocolate chips (see Cooks' Notes)
• 2 teaspoons instant espresso powder
• 1 1/2 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
• Remove bowl from pan and whisk in corn syrup and vanilla.
• Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)

If using rice milk use less 1.5 cup