Dairy-Free Chocolate Ganache
Prep time
Cook time
Total time
This deliciously rich ganache is very easy and extremely forgiving. I have options in the notes, but offer even more details and tips in the post above. This recipe makes enough for an 8-inch two layer cake. You can use it as a glaze, fluff half for a filling and use the rest as a glaze on top, or fluff it all and spread or pipe it on.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: French
Serves: about 1⅞ cups
Ingredients
- 9 to 10 ounces dairy-free semisweet or dark chocolate chips or chopped chocolate (see Chocolate Notes below)
- 1 cup coconut cream or full-fat canned coconut milk
- 1½ teaspoons vanilla extract
Instructions
- Place the chocolate in a mixing bowl.
- Measure the coconut milk or coconut cream into a glass measuring cup.
- Heat the coconut milk or coconut cream in the microwave until it just comes to a boil, about 30 to 45 seconds.
- Whisk the vanilla into the hot coconut milk or coconut cream, and then pour it over the chocolate. Whisk until the chocolate is melted and the ganache is smooth.
- Let the ganache cool for a few minutes, then pour it over your cooled dessert. If you have cupcakes, you can dip the tops in the ganache instead. If it thickens too much, microwave it for a few seconds.
- The ganache will slowly set at room temperature, but if you want to speed up the process, refrigerate the dessert for 30 minutes or longer.
- For a thick ganache frosting, refrigerate the ganache for about 1 hour, then whip it with a hand mixer until fluffy and lightened in color. Spread or pipe it onto your cooled dessert.
- Store leftover ganache in an airtight container in the refrigerator for up to 1 week. For a pourable ganache, reheat it in the microwave for 15 to 30 seconds and whisk until smooth.
Notes
Chocolate Notes: If using coconut milk, I use 10 ounces of chocolate. If you only have 9 ounces, just reduce the coconut milk by a couple of tablespoons. If using coconut cream, 9 or 10 ounces is fine. 9 ounces is about 1½ cups of chocolate chips or well-chopped chocolate. 10 ounces is abut 1⅔ cups.
Half Batch: Use ¾ cup chocolate, ½ cup coconut cream, and ¾ teaspoon vanilla. If using coconut milk or if you would like a firmer ganache, add an additional 2 tablespoons of chocolate.
Coconut Milk Alternative: Coconut milk or cream will produce the creamiest results. But if you really aren't a coconut fan, you can substitute ½ cup dairy-free butter alternative plus ½ cup milk alternative. Using a lightly salted butter alternative can add flavor, but some brands are almost a little too salty. Use one that is unsalted or just lightly salted unless you want a salted chocolate ganache.
Half Batch: Use ¾ cup chocolate, ½ cup coconut cream, and ¾ teaspoon vanilla. If using coconut milk or if you would like a firmer ganache, add an additional 2 tablespoons of chocolate.
Coconut Milk Alternative: Coconut milk or cream will produce the creamiest results. But if you really aren't a coconut fan, you can substitute ½ cup dairy-free butter alternative plus ½ cup milk alternative. Using a lightly salted butter alternative can add flavor, but some brands are almost a little too salty. Use one that is unsalted or just lightly salted unless you want a salted chocolate ganache.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chocolate-ganache-recipe