This super thick and creamy vegan chocolate ganache is made with just 2 ingredients and can be throw together in 5 minutes. Get this fool-proof method for creamy ganache every time.
This post was originally published on 11/14/2016. Last updated on 11/22/2019
Making the perfect, silky chocolate ganache is a skill that every baker should have. One may assume that it’s a simple process considering it only involves two ingredients. While it can be sometimes, many of you know, chocolate has a way of being finicky in the most inopportune times.
Understanding that factors that affect your ganache are crucial to consistently make your vegan ganache smooth, rich, and decadent.
What is vegan chocolate ganache?
I’m glad you asked! Classic chocolate ganache is a combination of chocolate and cream that can be used:
First, you must determine how you are going to use the ganache, then you can determine the ratio of cream to chocolate.
Ingredients in vegan chocolate ganache
For my chocolate ganache I use two simple ingredients:
- High-quality vegan chocolate
- Full-fat coconut milk
Since ganache is made of just two ingredients, it is important to get quality ingredients.
Best Chocolate to Use
Your chocolate should be high in cocoa percentage (at least 70%), bittersweet or semi-sweet, and should be made with few, high-quality ingredients. Your choice in chocolate will greatly impact the taste and texture of the ganache.
For this tutorial, I used chocolate chips, but you may find better chocolate in bar form.
How to replace the cream
When I started making vegan chocolate ganache I used soy milk or creamer for my recipe but pretty quickly discovered that coconut milk works much better. It has a higher fat content which creates a richer, silkier texture and the coconut flavor is masked by the high-quality chocolate you used.
However, if you have a huge aversion to coconut you could try making it with cashew milk or creamer.
To make the vegan chocolate ganache:
Step one – Place the chocolate chunks in a shallow bowl
Step two – bring milk to a scald
In a small saucepan, gently heat coconut milk to a scald. Basically, you are looking for a thin skin to form on top of the milk. Bubbles will be starting below the surface, but you do not want it to get to the point that they are breaking through. This will burn the chocolate.
Step three – mix chocolate and coconut milk together
Once the milk is at a scald, quickly removed the milk from the heat and pour evenly over the chocolate chips.
With a rubber spatula, gently stir together the ganache in a folding motion, from top to bottom. This will take about 2-3 minutes. At first, it will look lumpy but keep up with the gentle folding. Eventually, it will come together. Once this happens the ganache will get dark brown and very smooth. Be careful not to over mix. The least amount of agitation to the chocolate, the better.
Serving and Storing
If you are using your ganache as a glaze or as a tart filling, you’ll want to use it while it’s still warm and pourable.
If you are making truffles, frosting, or cake filling, let the ganache cool to room temperature. Once it’s cooled completely it will be easily moldable and spreadable.
Perfect Chocolate Ganache Ratios
Remember, depending on what you are using your ganache will affect your milk to chocolate ratio. Follow these guidelines:
- Cake filling/frosting: 1:1 equal parts chocolate to coconut milk
- Truffles/tart filling/fudge: 2:1 parts chocolate to coconut milk
- Glaze: 1:2 parts chocolate to coconut milk
Recipes for Chocolate Ganache
Okay, so you love chocolate ganache but you need some ideas on how to use it! I get it. Here are some of my favorite chocolate ganache recipes:
- Salted Turtle Tart
- Double Chocolate Pistachio Doughnuts
- Peppermint Chocolate Truffles
- Triple Chocolate Beet Bundt Cake
- Almond Joy Fudge
There you have it. Everything you need to know about making the PERFECT vegan chocolate ganache. Let’s get baking!
This super thick and creamy vegan chocolate ganache is made with just 2 ingredients and can be throw together in 5 minutes. Get this fool-proof method for creamy ganache every time. Learn how to make ganache to fit every occasion!
Keyword: Vegan Chocolate Ganache
Author: Sarah McMinn
- Place chocolate chips in a shallow bowl.
Heat coconut milk in a saucepan over medium-high heat to a scald.
Pour the milk over the chocolate chips and gently stir together with a rubber spatula until ganache becomes smooth and uniform in cover.
Use immediately for a glaze or let cool at room temperature until moldable and spreadable.
- Store in an airtight container at room temperature for up to one week.
For glaze and/or filling, use your ganache while it's still warm and pourable. If you are making truffles, frosting, or cake filling, let the ganache cool to room temperature. Once it's cooled completely it will be easily moldable and spreadable.