Chocolate Ganache Without Cream

Swapping coconut milk and coconut oil for dairy cream results in a silky, dreamy ganache that is perfect for those who can't have dairy or want a vegan option.

No ratings yet

Print Recipe Pin Recipe Save

Servings 400 g (1½ cups)

Prep Time 15

Total Time 15

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

Make Ahead

Stored in an airtight container, the ganache can be refrigerated for up to 3 days. Reheat gently over a double boiler until it reaches a pourable consistency.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a rating and/or comment!