Vegan Chocolate Ganache

Vegan chocolate ganache can be made with just 3 ingredients and about 5 minutes of your time. Vegan chocolate ganache pairs perfectly for dessert, breakfast topping, cake filling and so much more.

Chocolate ganache is a staple for baking, and I can say that this vegan version is so easy to make. Chocolate ganache goes great as an ice cream topping, to drizzle on cupcakes, cake frosting, or even to dip strawberries in. You can even top chocolate ganache on gluten free waffles and serve with warmed fruit and syrup.

WHAT IS CHOCOLATE GANACHE?

Ganache is traditionally a combination of chocolate and cream using a double boiler. It is generally a 1:1 mixture of chocolate and warm cream. It’s not only quick and easy, the uses are endless.

Ganache is typically used to cover cakes, top ice cream, frost cupcake and cover truffles. Keep in mind that your chocolate ganache is only as good as the chocolate you choose. Make sure you purchase a high quality dairy free brand.

TOOLS NEEDED-

OTHER GREAT DESSERT OPTIONS

Desserts really are a favorite of mine. A couple faves you have to try are my Hazelnut Amaretti Cookies, Butterscotch Oatmeal Cookies, gluten free Strawberry Galette with jam, and my easy Blueberry Cobbler.

CAN I MAKE REGULAR CHOCOLATE GANACHE?

For chocolate ganache, heavy cream or heavy whipping cream are typically used. I do not recommend cutting corners and using half n half or whole milk, as it will not set properly.

Make sure you are using pure chocolate. You can use bittersweet chocolate, semi-sweet chocolate, milk chocolate or white chocolate.

Ganache is usually a ratio of 1:1 chocolate and heavy cream that is heated and then blended together. However, depending on your personal preference with texture and thickness, this can be adjusted.

COCONUT MILK

The coconut milk should be canned and unsweetened. Using a chilled can of coconut milk I find helps the chocolate ganache be more smooth and silky.

TIPS

• Best tool for chopping chocolate is a large serrated knife. The grooves help take away the chocolate bars hard texture.
• You essentially melt, stir, pour and enjoy.
• Both semi sweet and dark chocolate can be used. Just be sure and read the labels to make sure the label says dairy free.
• If you are using a chocolate bar- chop the chocolate as fine as possible. The finer the chocolate, the quicker it will melt. If the chocolate has uneven pieces, it won’t melt fully and be chunky. No one wants a chunky ganache. We are going for a smooth consistency.
• Chocolate chips do not always melt into the best consistency. As this is vegan, finding whole chocolate bars is definitely a challenge. I did use mini chocolate chips, but made sure that I used a very high quality chocolate.
• The ganache can be used as drizzle on top of cakes, cupcakes, ice cream, waffles, pancakes and more. If you wait about 2 hours and let it cool completely, the ganache will be much thicker and can be piped with piping tips.
• If your chocolate isn’t melting, the coconut cream wasn’t warm enough.

MORE TIPS

• Using the microwave doesn’t evenly warm cream like the stove does, so I highly recommend using the stove.
• If you notice chocolate chunks in the cream do not microwave it. For this recipe, I heat up the coconut milk and melt the chocolate right on the stove-top on low heat once the coconut milk warm. This method does work better than the double boiler method. You can definitely use a double boiler. I have included instructions on that as well.Instead, place the glass bowl into a double boiler or simmering water. It is important to not let the surface touch the simmering water. Stir the ganache constantly over the heat until it’s smooth.
• What is zeized chocolate? Seized chocolate means it has come into contact with water. Seized chocolate will not melt.
• If you notice it’s on the greasy side, please make sure you use a glass or metal bowl. Plastic bowls could melt and no one wants that.
• Do not use a whisk. Using a whisk incorporates air, which could cause the fat to separate and turn greasy.

WHIPPED GANACHE

Did you know that vegan chocolate ganache can be whipped to a frosting consistency? The texture is very similar to buttercream, but not as sweet or heavy. Whip it on medium to high speed until light in color and fluffy, about 3 to 5 minutes. It is really good.

WHAT IS A DOUBLE BOILER?

A double boiler is actually quite easy to use. First and foremost, a double boiler is just two pots: a large one that looks like a regular saucepan and a smaller, more shallow pan that nestles inside. To use one, you fill the bottom pan with 2 to 3 inches of water and set the shallow pan on top. In most cases, I personally use a glass mixing bowl as the insert. 

Once the stove is turned on, the water in the bottom of the pan starts to simmer and give steady heat to whatever you’re cooking above. As you are stirring, make sure you check to make sure you haven’t run out of water or that the heat isn’t too high.

A double boiler is used for cooking delicate ingredients that have a tendency to seize or separate over direct heat. Such examples are tempering chocolate or whisking anything egg based. You can certainly find a double boiler online if you use one often. If not, you can make one at home that is super easy and is just as effective. Even so, the options are endless once you have mastered using a double boiler.

Vegan ganache will thicken as it cools and even more so in the refrigerator. Vegan chocolate ganache can be used immediately or if you prefer, let it thicken for a couple minutes to have a thicker consistency.

HOW TO STORE

You can store leftover ganache in the fridge in a sealed container in the fridge for up to a week. Keep in mind it will thicken as a sauce, so microwave in 10 second intervals until it reaches the desired consistency.

INGREDIENTS NEEDED FOR VEGAN CHOCOLATE GANACHE

• Lily’s Chocolate Chips or Enjoy Life Semi Sweet Mini Chocolate Chips 3/4 Cup
• Coconut Milk- 2/3 Cup
• Vanilla Extract 1/4 Tsp Vanilla Extract

INSTRUCTIONS ON HOW TO MAKE VEGAN CHOCOLATE GANACHE

• To a small saucepan, heat the coconut milk and begin warming over low heat. After a couple minutes and once it feels warm, add the chocolate chips and keep the heat on low heat. Stir until the chocolate is melted, and everything is smooth and glossy.
• Serve warm as a drizzle over ice cream, waffles, pancakes or fruit. If you want to use it as a frosting for cakes or cupcakes, let the ganache completely cool so it will be spreadable.

You can also make vegan chocolate ganache this way as well.

• Place the chocolate into a heat-proof glass or metal bowl. I use glass.
• Heat the coconut cream until just simmering. If it is boiling, then it is too hot. You do not want to burn the chocolate. Once you see it simmering, turn off the heat and pour immediately over the chocolate
• Let sit for about five minutes before stirring.
• Stir until smooth.

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