Boiling almond milk pours over bittersweet chocolate and is whisked vigorously until the mixture turns glossy and completely smooth, yielding a two-ingredient dairy-free ganache that cools to a rich, spreadable sheen.
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Place chocolate in medium bowl.
In 2 1/2 quart pot, bring almond milk to and pour over chocolate, whisking vigorously, until chocolate melts and mixture is smooth.
Let ganache cool to room temperature.
Beat with stand mixer fitted with the paddle attachment for several minutes, until ganache becomes lighter and somewhat thicker.
Chill ganache in refrigerator until it acquires spreadable consistency.
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