Dairy Free Maple Ginger Faux Pastry Cream (Vegan, Top 9 Allergy Free) (Edit recipe)

Allergy Status (Includes Pascha White Chocolate Chips)

1. Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tomato, Yeast
2. Friendly To: EOE, Vegan

Special Tools

1. For this recipe you will need a double boiler (or Bain Marie) as well as an immersion blender.

Directions

1. Start by placing your chocolate chips in the top half of your double boiler.
2. Bring the pot to a boil and allow the chips to melt about 80% of the way. I've included a photo so you can see the final outcome.
3. Transfer your mostly melted chocolate to your container for blending (with your immersion blender).
4. Place the container on your kitchen scale and tare to zero.
5. Add all of the part two ingredients (tare to zero between them).
6. Use your immersion blender to blend until a smooth base forms.
7. Return the container to your scale and add the powdered sugar.
8. Blend again until a smooth pastry cream forms.