How to Make Vegan Dark Chocolate Ganache
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Vegan Dark Chocolate Ganache can be used in place of traditional chocolate ganache in any recipe. This simple dairy free chocolate ganache recipe has only two ingredients and is the perfect topping for cakes, cupcakes, or brownies!
If you are looking for more vegan chocolate desserts, check out my Vegan Raspberry Chocolate Chip Cookies, Vegan Chocolate Birthday Cake, or my Toasted Coconut Vegan Brownies.
Table of Contents
What is chocolate ganache?
Chocolate ganache is a mixture of chocolate and cream. Depending on the ratio, it can be used as a sauce, a frosting, or even as a filling for pies and tarts. Traditionally, chocolate ganache is made with heavy whipping cream and dark chocolate. But, in this Vegan Dark Chocolate Ganache recipe I use coconut cream (or milk) in place of heavy whipping cream for a dairy free chocolate ganache recipe that is so good!
You can use this dairy free chocolate ganache recipe in place of traditional chocolate ganache in any recipe. This Vegan Dark Chocolate Ganache can be used for a topping for ice cream, brownies, cookies, cakes, and more.
How do you make chocolate ganache vegan?
Using coconut cream in place of heavy whipping cream is all you need to do to make chocolate ganache vegan. Also, be sure you are using a dark chocolate that is vegan.
This recipe for Vegan Dark Chocolate Ganache is a dairy free chocolate ganache recipe with three different ratios. I provide a three easy ways to make this so you can have Vegan Dark Chocolate Ganache for anything you could possibly need. Whether that's a sauce for ice cream toppings or drizzling over the tops of layer cakes, a frosting for cakes and cupcakes, or a filling for pies and tarts. This is the only vegan chocolate ganache recipe you'll need!
Why You'll Love This Recipe
2 Ingredients: This recipe only has 2 ingredients: organic dark chocolate and organic coconut cream. If you're making the sauce, then you'll use coconut milk in place of cream.
Dairy Free: Even if you are not vegan, this dairy free chocolate ganache recipe can be used in place of chocolate ganache in other recipes.
Use in Recipes: You can use this Vegan Dark Chocolate Ganache in so many recipes! The sauce is a delicious option for ice cream toppings or adding on top of layer cakes like my Hostess Cake. The frosting can be used for frosting vegan cakes or cupcakes and the filling can be used for tarts or pies.
Ingredients
Dark Chocolate: My favorite chocolate for melting is Mama Ganache Organic Dark Chocolate.
Coconut Cream or Milk: Depending on if you're making chocolate ganache for frosting and fillings or a chocolate ganache sauce, you'll use either cream or milk. For coconut cream, not all are created equal, I love the Let's Do Organic brand for coconut cream as I find it really works the best when you need thick cream. For organic coconut milk, I love Jiva Organics for their simple ingredients, but you can use your favorite kind.
Tools Needed
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Step by Step Instructions
Step 1
Place the dark chocolate in a heatproof bowl. Open a can of coconut cream and scoop out the fat on the top, this is the cream portion you want to use. Place it in a separate bowl. If you have water leftover in the can, you can save the water for later use in smoothies.
Step 2
Using a double boiler, melt the chocolate and once completely melted. Slowly add the coconut cream (or milk) and stir until completely combined.
Baker's Tips
- Makes sure to weigh the ingredients for best results. The cream in coconut cream cans can vary slightly, so it's always best to weigh it and be sure to have an extra can on hand incase you need more. The brand I like, Let's Do Organic, usually has plenty of cream in one can (I usually have extra), but I don't know about other brands.
- Be sure to store chocolate ganache in an airtight container in the fridge.
- If you don't want to use a double boiler, you can add the chocolate and cream into a heatproof bowl and microwave for 30 second intervals, stirring between each one, to prevent burning, until completely melted. Both methods will work!
How to Use
Chocolate Ganache Sauce: Use as a drizzle on top of ice cream, layer cakes (this is perfect for drip cakes like I use on my Hostess Cake), or to mix into buttercream frostings. This is what I use for my Vegan Chocolate Ganache Frosting.
Chocolate Ganache Frosting: Cool the frosting in the fridge until firm, then whisk with a mixer until light and fluffy. Use this on top of cakes, cupcakes, or brownies for a rich chocolate ganache frosting.
Chocolate Ganache Filling: Use as a filling for pies or tarts or a topping for brownies when you want it to be completely solid. You can also roll these into chocolate truffles or cut into squares and cover with chocolate for homemade vegan candies.
FAQ's
Store in an airtight container in the fridge for up to 7 days.
You can make this in a double boiler or in the microwave, either way works! It's totally up to personal preference.
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Vegan Dark Chocolate Ganache
Equipment
Ingredients
Chocolate Ganache Sauce
- 226 grams dark chocolate (chopped)
- 1 cup coconut milk
Chocolate Ganache Frosting
- 226 grams dark chocolate (chopped)
- 226 grams coconut cream
Chocolate Ganache Filling
- 284 grams dark chocolate (chopped)
- 226 grams coconut cream
Instructions
- Place the dark chocolate in a heatproof bowl. Open a can of coconut cream and scoop out the fat on the top, this is the cream portion you want to use. Place it in a separate bowl. If you have water leftover in the can, you can save the water for later use in smoothies.
- Using a double boiler, melt the chocolate and once completely melted. Slowly add the coconut cream (or milk) and stir until completely combined. (Alternatively, you can add the cream into the bowl with the chocolate and microwave for 30 second intervals, stirring between each one to prevent burning, until completely melted.)
- If you’re making sauce, you should let it come to room temperature before using in recipes.
- If you’re making frosting, chill in the fridge for at least 2 hours before using. You can also whip it up with a stand mixer and whisk or hand mixer for a whipped chocolate ganache frosting.
- If you’re making filling, you can pour it directly into the crust now. Then allow it to set up for at least 4 hours.
- Store in an airtight container in the fridge for up to 7 days.
Notes
Nutrition
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