Whether you want to make a scrummy chocolate tart or need something to drip down a cake, this vegan chocolate ganache is to die for.
Made using coconut cream and dairy-free dark chocolate, it’s silky smooth and so easy to modify.
The Best Vegan Chocolate Ganache
Ganache is a simple blend of chocolate and cream. All you need to do is heat the cream, pour it over chopped chocolate, and whisk.
Before you know it, it’ll be shiny, smooth, and luxurious.
To make it vegan, you just need to swap out the milk (and ensure you get dairy-free chocolate, of course).
I like to use coconut cream because it’s nice and thick, but feel free to use any other plant-based milk.
That said, if you use something thin, like almond milk, you’ll need to use a lot less.
Keep in mind: if you use equal parts milk to chocolate, the ganache will be runny. And while it sets, you can’t scoop it.
In contrast, if you want truffles, you’ll need about double the amount of chocolate to milk.
How to Make Vegan Chocolate Ganache
Ganache has 3 simple steps, and it’s ready in minutes!
Ingredients:
For thin ganache that drips
- 455 grams of Vegan Chocolate, chopped (2 cups)
- 440 ml of canned Coconut Cream (1 15-ounce can)
For thick ganache that sets - for truffles
- 900 grams of Vegan Chocolate, chopped (4 cups)
- 440 ml of canned Coconut Cream (1 15-ounce can)
For ganache with thinner milk
- 340 grams of Vegan Chocolate, chopped (1 1/2 cups)
- 235 ml of Almond/Soy Milk (1 cup)
Method:
- Add the chopped chocolate to a large bowl and set aside.
- Pour the cream/milk into a tall pot and place over medium heat.
- When it starts to simmer lightly, remove the pot from the heat and pour the hot cream/milk over the chopped chocolate.
- Leave the hot cream and chocolate for a couple of minutes, then start to stir with a whisk.
- Slowly whisk until the chocolate and cream become smooth.
- Pour the ganache into a container and leave to cool.