Use today’s post as your complete guide to making this vegan ganache recipe. This is a 2-ingredient recipe that you can use in so many ways, from making pies to frosting cakes.
Why This Recipe is a Winner
- Using high-quality semi-sweet chocolate makes the best chocolate ganache
- High-fat coconut milk is the perfect creamy milk to add to this ganache
- Pouring the heated coconut milk over the chocolate, melts the chocolate slowly, creating the best silky texture.
What is Ganache?
Ganache is made when you combine dark chocolate with a warm cream, like coconut cream. Once the chocolate is melted, stir it in with the cream until it’s silky smooth. You’ll be left with an undeniably delicious chocolate liquid that will be a staple in your kitchen. Use this vegan ganache as a filling for pies, as a dip with fresh fruit, as frosting on a chocolate cake, and more.
It’s also the perfect base for my vegan chocolate truffles.
What Chocolate is Best?
Use dark semi-sweet chocolate with at least 50% cocoa solids, because it will have a rich, chocolate flavor, it’s not too sweet, and will melt quickly. Higher-quality chocolate will yield the best results. For baking bars, I like using either Bakers or Guittard’s which are both dairy-free (be sure to check the labels as ingredients do change over time).
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Quality chocolate — Ganache is best when you use the right chocolate. I recommend high-quality chocolate chips or semi-sweet chocolate baking bars (found in the baking section next to the chocolate chips). You can substitute 6 ounces of dairy-free chocolate chips.
- Coconut milk — Be sure to use full-fat coconut milk or coconut cream (the ingredients should list at least 12 grams of fat or more).
How to Make Chocolate Ganache
- Open a can of full-fat coconut milk and transfer it into a bowl and stir until it’s creamy. Then measure out 1 cup. (Reserve the rest of the coconut milk for another recipe).
- Pour the coconut milk into a pyrex measuring dish or another microwave-safe dish. Heat for 1 to 2 minutes, until the cream is very hot, but not boiling.
- Chop the chocolate into pieces and place them in a large heat-proof bowl.
- Pour the heated coconut milk over the chocolate. Use a spatula to gently press down the chocolate so that it’s under the surface of the milk. Set this aside for 5 minutes.
- Stir the chocolate mixture until it’s glossy and smooth.
- You can use this ganache immediately as a drizzle over a cake or vegan ice cream. Or, let it sit at room temperature to cool and thicken. It will take up to 2 hours at room temperature or you can refrigerate it to speed up that process.
Leave your ganache at room temperature for up to 2 days. Store it in the fridge for up to 5 days. It can become very thick as it sits, so you should microwave it in 30-second intervals until it reaches the desired consistency in order to serve it as a sauce. Transfer it to a freezer-safe container and freeze it for up to 3 months.
Uses for Ganache
- Create a vegan ganache drip cake by drizzling warm ganache over vegan chocolate cake or vegan chocolate cupcakes
- Use it as a vegan chocolate ganache frosting over vegan chocolate cheesecake
- Drizzle coconut cream chocolate ganache over vegan brownies or vegan chocolate ice cream
- Serve it as a dip with fresh fruit, like strawberries, raspberries, and more
- Use it as a filling between layers of this vegan coconut cake
- Once the ganache thickens, you can use a piping tip to pipe it over cupcakes or cakes.
- Make a whipped ganache by using a handheld or stand mixer with the whisk attachment to beat thickened ganache on medium-high speed for about 4 minutes.
To pipe ganache like frosting over your next chocolate cake, transfer it to a piping bag. I don’t recommend, small delicate piping tips because it’s tricky to push the ganache through them. Instead, I use a Wilton 1M piping tip.
You can make a whipped ganache that has the same consistency as vegan chocolate buttercream frosting, but not as sweet. Here’s how:
- Begin with a ganache that has cooled completely
- Transfer it to a mixing bowl
- Using a stand mixer with the whip attachment or a hand-held mixer, beat on medium-high speed for up to 4 minutes, until light and fluffy.
- Spread across your favorite cakes just like you would a buttercream frosting! Or pipe it over cupcakes. It’s gorgeous!
- Chop the chocolate finely by using a serrated knife. This helps the chocolate melt faster
- Let the chocolate sit in the heated cream for several minutes, allowing the chocolate to melt thoroughly before stirring it.
What do I do if my chocolate ganache isn't melting?
This probably means you didn’t chop the chocolate into fine enough pieces before adding the heated cream. I recommend placing the bowl over a saucepan with boiling water (don’t let the bowl touch the water). Stir the chocolate constantly until all the chocolate has melted.
Why is my ganache is gritty?
Ganache can become gritty when the chocolate has seized. This usually means the chocolate has come into contact with water. While it’s true that water causes chocolate to seize, it can also solve gritty chocolate. Add a teaspoon of boiling water to the ganache to smooth it out. Repeat this as necessary to achieve the best texture.
More Vegan Chocolate Recipes
That’s it for this vegan ganache recipe. Enjoy!
- 2 4-ounce quality dark chocolate (see note)
- 1 cup coconut milk (full-fat)
- Using a room temperature can of coconut milk, open it and transfer it into a bowl, scooping out any of the fat along the sides of the can. Stir this until it's nice and creamy. Then measure out 1 cup.
- Microwave Instructions: Pour 1 cup of stirred coconut milk into a pyrex measuring dish or another microwave-safe dish. Heat for 1 to 2 minutes, until the cream is very hot, but not boiling.
- Stovetop Instructions: Pour 1 cup of stirred coconut milk into a saucepan over medium heat. Cook for several minutes, until the cream is very hot, but not simmering.
- Chop the chocolate into pieces and place them in a large heat-proof bowl. (You can substitute 6 ounces of dairy-free chocolate chips).
- Pour the heated coconut milk over the chocolate. Use a spatula to press down any chocolate that is not under the surface of the milk. Set this aside for 5 minutes.
- Whisk the chocolate mixture until glossy and smooth. If your chocolate is not melting, see the blog post to troubleshoot ganache.
- You can use this ganache immediately as a drizzle over a cake or vegan ice cream. Or, let it set at room temperature to cool and thicken. It will take up to 2 hours at room temperature or you can refrigerate it to speed up that process.
- Once the ganache has thickened, you can use a piping tip to pipe it over cupcakes or cakes. Or make a whipped ganache by using a handheld or stand mixer with the whisk attachment to beat thickened ganache on medium-high speed for about 4 minutes.
- The ganache will keep up to 5 days in the fridge. Make sure it's covered tightly so it doesn't dry out. Ganache can be frozen, by transferring it to a freezer-safe container and letting it cool completely. It will keep in the freez½er for up to 3 months. Place it in the fridge overnight to thaw. You'll want to heat it in the microwave in short intervals until it thins out. Or transfer it to a double boiler.
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- Chocolate — Ganache is best when you use the right chocolate. I recommend high-quality chocolate chips or semi-sweet chocolate baking bars in the baking section next to the chocolate chips.
- Coconut Milk — Be sure to use full-fat coconut milk or coconut cream (the ingredients should list at least 12 grams of fat or more)
- If you need less, you can halve this recipe. If you need more, feel free to double it. Just stick to the same ratio of cream to chocolate, and you’ll be fine.
- This recipe creates 1 ½ cups smooth ganache. You can use this to cover a cake or up to 12 cupcakes.
- Whipping this ganache will create close to 3 cups, enough to frost 12 cupcakes.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.