This 2-ingredient vegan ganache recipe is creamy, rich, and decadent. You can use it melted to create a drip effect on cakes and cheesecake, chill and spread it on cakes or roll it into truffles, or make vegan whipped ganache for frosting chocolate cupcakes.
📖 Recipe Overview
- Easy to Make. With just 2 ingredients and minimal equipment, it's quick and simple to make.
- Versatile. You can use this vegan chocolate ganache as a drip to decorate cakes, for chocolate truffles, filling and frosting cakes, brownies, and cupcakes, or simply as a dip for strawberries and other fresh fruit.
- Allergy-Friendly. This vegan ganache is eggless, dairy-free, gluten-free, nut-free, and made without coconut.
📝 Ingredients Needed
Here's everything you need to make this easy vegan chocolate ganache recipe from scratch:
- Dark chocolate: For this vegan ganache recipe, make sure you use good quality dark chocolate with at least 70% cocoa content. I don't recommend using vegan milk or white chocolate in this case, as the ratios of milk to chocolate are different depending on the type of chocolate you use.
- Coconut milk: Use full-fat canned coconut milk, and only scoop out the thick cream from the top of the can. You can also use plant-based double cream such as Emlea.
🥣 How To Make Vegan Ganache
(1) Finely chop the chocolate and set it aside in a heat-resistant bowl.
(2) Pour the warmed coconut milk over the chocolate.
(3) Let the cream and chocolate sit and melt together for 5 minutes, without touching or covering the bowl.
(4) Use a spoon or spatula to stir the mixture until you have a smooth chocolate ganache.
🍽 Different stages of ganache and how to use it
- Runny: Immediately once the ganache has been fully mixed and is still warm, it will have a beautiful chocolate sauce consistency. This is great for creating drips like in this raspberry chocolate cake. You can also serve it as a sauce over ice cream or pancakes.
- Thick: Allow the ganache to cool for 30 minutes and stir until smooth. This consistency is perfect for dipping fruit such as bananas, strawberries, and raspberries.
- Room temperature: Allow it to cool for 2 hours, and it will have a spreadable consistency similar to Nutella. This is great for smoothing over sheet cakes, or as a filling or overall frosting for chocolate cake or cupcakes. See the first image of cupcakes below for reference.
- Chilled: When chilled for 4 hours or more, the ganache will be rollable and perfect for making chocolate truffles.
- Whipped: Once the ganache has sat at room temperature for a couple of hours, you can then whisk it to create whipped chocolate ganache frosting, perfect for cupcakes! See the second image of cupcakes below for reference.
Place the bowl on top of a saucepan that is about ¼ way filled with gently simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly.
This shouldn't take more than a couple of minutes. Take care that no water splashes into the bowl while you melt the chocolate.
Store in a bowl covered tightly in plastic wrap or in an airtight container and refrigerate. It will keep in the fridge for up to 2 weeks.
Yes, you can freeze it once covered airtight for up to 3 months. Allow it to defrost in the fridge overnight before using.
🍫 More Vegan Basics
- Preparation: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, you will need 1-2 400ml cans, I find Biona and Nature's Charm have the best yield of coconut cream.
- Finely chop the chocolate using a serrated knife and place it in a heat-resistant bowl and set aside.
- Heat the coconut milk in a saucepan over a medium heat until gently simmering, but not boiling.
- Pour the heated coconut milk over the chocolate and allow it to sit uncovered for 5 minutes.
- Stir the mixture with a metal spoon until completely smooth.
Ways to Use Ganache
- Frosting: Allow the ganache to sit at room temperature for 2 hours, until thick and spreadable and use to fill and/or frost cakes.
- Whipped ganache: To make a whipped frosting for cupcakes, allow to ganache to cool to room temperature for 2 hours. Then place it in a large mixing bowl or stand mixer and whisk with an electric mixer for 5 minutes, until light and fluffy.
- Store in a bowl covered tightly in plastic wrap or in an airtight container and refrigerate. It will keep in the fridge for up to 2 weeks. You can freeze it once covered airtight for up to 3 months. Allow it to defrost in the fridge overnight before using.
- Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, you will need 1-2 400ml cans, I find Biona and Nature's Charm have the best yield of coconut cream.
- If using plant-based cream, it needs to be double cream and not single cream. I use a brand called Emlea.
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