Chocolate ganache is one of those things that feels very decadent, but is actually so quick and simple to make. It’s typically just a mixture of chocolate (and it can be white, milk or dark chocolate) and cream, but it is definitely possible to make a dairy-free version.
Much like in my chocolate truffles, I’ve found that subbing in coconut milk for cream works well for ganache provided you get the ratios right. And if you follow my recipe, you’re sure to have a beautiful, glossy and smooth chocolate ganache within a few minutes.
How to Make Vegan Chocolate Ganache (No Cream!)
As mentioned, I use coconut milk instead of dairy cream in this recipe. I also find that using dark chocolate works best to stave off any coconut flavour that you may get in the chocolate ganache.
Because coconut milk has a lower fat content than dairy cream (and you absolutely need to use full-fat coconut milk in this recipe and not light, please), I also like to amend it by including some coconut oil.
If you’re concerned about a coconutty taste, then you can use refined coconut oil here, but I don’t find it necessary if you’re using dark chocolate.
Chop your chocolate really finely (the finer the better, as it will melt more readily in the coconut milk) and add it to a small bowl with the coconut oil.
Meanwhile, add your coconut milk to a small saucepan and set it over medium heat. Gently heat the coconut milk until it is just below simmering (boiling it can cause it to separate, so avoid that).
As soon as the milk is hot, go ahead and pour it over the chocolate and coconut oil, ensuring that the chocolate is submerged. Then, cover the bowl (I normally just use an inverted plate) and let the heat from the coconut milk melt the chocolate. I let it sit undisturbed for about 5-10 minutes.
After that, you can uncover the bowl and use a flexible spatula to begin gently stirring the chocolate into the coconut milk. Start from the centre first and then slowly work your way out.
Once you’ve reached a cohesive, glossy product with no bits of unmelted chocolate, you’re done! You can then go ahead and use the ganache in any way you wish.
Chocolate Ganache Without Cream
Ingredients
- 200 g (7 oz) dark chocolate 70% cacao, chopped finely
- 50 g (3 tbsp) coconut oil
- 150 g (⅔ cup) full-fat coconut milk well shaken
Instructions
- Add the chocolate and coconut oil to a small, heatproof bowl. Add the coconut milk to a small saucepan and set over medium heat. Stirring occasionally, gently heat the milk until it is very steamy and small bubbles begin to form around the edges – do not let it come to a boil. Remove from the heat.
- Pour the hot coconut milk over the chocolate, ensuring the chocolate is completely submerged. Cover the bowl and allow to sit, undisturbed, for 5-10 minutes to allow the chocolate to melt.
- Starting from the centre, use a flexible spatula to stir the chocolate into the coconut milk. Continue stirring until the ganache is glossy, smooth and no unmelted bits of chocolate remain.
Notes
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Chocolate ganache may seem like an intimidating thing to make, but it is actually incredibly simple – even if you’re after a version without cream or dairy!
Are you looking for a vegan chocolate ganache recipe? Have any questions? Let me know in the comments!
