Chocolate ganache is a rich and decadent dessert that can be enjoyed on its own or used as a frosting or filling for cakes and pastries.
Traditionally made with heavy cream, vegan chocolate ganache is a dairy-free alternative that is just as delicious and easy to make.
Whether you’re a vegan or simply looking for a healthier dessert option, this recipe is sure to satisfy your sweet tooth.
Made with just a few simple ingredients, vegan chocolate ganache is a versatile recipe that can be customized to suit your taste preferences.
One popular variation is to use coconut cream instead of heavy cream, which adds a subtle coconut flavor to the ganache.
Other options include using different types of vegan chocolate or adding flavorings like vanilla extract or espresso powder.
Ingredients
Making vegan chocolate ganache is a simple process that requires only a few ingredients and minimal effort. Follow these easy instructions to create a delicious and creamy chocolate ganache:
- 1 cup of dairy-free dark chocolate chips
- 1/2 cup of full-fat coconut milk
- 1/4 cup of maple syrup
- 1 tsp of vanilla extract
- Pinch of salt
Vegan chocolate ganache recipe
Step 1
Begin by heating the coconut milk in a saucepan over medium heat. Bring it to a simmer, but make sure it doesn’t come to a boil.
Step 2
Remove the saucepan from the heat and add the chocolate chips. Stir until the chopped chocolate has melted and the mixture is smooth.
Step 3
Add the maple syrup, vanilla extract, and salt to the chocolate mixture. Stir until everything is well combined.
Step 4
Let the vegan chocolate ganache cool to room temperature before using it. You can also chill it in the fridge for a firmer consistency.
Step 5
Once the ganache has cooled, you can use it as a frosting or glaze for cakes, cupcakes, or other baked goods. It also makes a great dip for fresh fruit!
Expert Tips
- Use a high-quality dairy-free chocolate for the best flavor and texture.
- If you prefer a sweeter ganache, you can add more maple syrup to taste.
- If you find that your vegan ganache is too thin, you can add more chocolate chips to thicken it up
Vegan chocolate ganache serving suggestions
Now that you have made your glossy vegan chocolate ganache, it’s time to enjoy it! Here are a few serving suggestions to get you started:
- Drizzle over fresh fruit such as strawberries, bananas, or raspberries for a decadent dessert.
- Use it as a filling for cakes, cupcakes, or macarons for an extra chocolatey twist.
- Spread over toast or croissants for a sweet breakfast treat.
- Mix into hot milk for a rich and creamy hot chocolate.
- Dip pretzels, cookies, or marshmallows into the ganache for a fun and indulgent snack.
Remember, the possibilities are endless when it comes to serving vegan chocolate ganache. Let your creativity run wild and enjoy the delicious taste of this vegan-friendly chocolate treat!
FAQ
Can I use any type of dairy-free milk instead of coconut milk?
Yes, you can use any type of dairy-free milk that you prefer, such as almond milk or soy milk. However, coconut milk tends to provide a richer and creamier texture.
What type of chocolate chips should I use?
You should use dairy-free chocolate chips that are specifically labeled as vegan. Look for dark chopped chocolate chips made from cocoa butter, rather than milk fat.
How long does it take for the vegan ganache to cool to room temperature?
The cooling time will depend on the temperature of your room and the thickness of the ganache. It can take anywhere from 30 minutes to an hour for the ganache to cool to room temperature.
How do I store leftover vegan chocolate ganache?
Store leftover vegan chocolate ganache in an airtight container in the fridge for up to 1 week. To reheat it, gently warm it in a saucepan over low heat or in the microwave at 30-second intervals, stirring in between.
You can also freeze the ganache for up to 3 months. Let it come to room temperature before using or reheating.
Can I use vegan chocolate ganache for truffles?
Yes, you can use this ganache to make delicious vegan chocolate truffles. Simply chill the ganache until it’s firm enough to roll into balls, then roll them in cocoa powder, chopped nuts, or shredded coconut.
Equipment
Saucepan to melt the chopped chocolate
