Description
This Vegan Ganache is a rich, creamy, and decadent chocolate treat made with high-quality dark chocolate and full-fat coconut cream. Perfect for frosting cakes, glazing desserts, or enjoying as a luscious dip, this recipe offers a dairy-free alternative that doesn’t compromise on flavor or texture.
Ingredients
Scale
Ingredients
- 250 g vegan dark chocolate (minimum 70% cocoa content)
- 250 g chilled full-fat canned coconut milk (thick cream from the top of the can)
Instructions
- Preparation: Refrigerate the tins of coconut milk overnight, then scoop out only the thick cream from the top. Depending on the brand, you may need 1-2 cans (400ml each). Biona and Nature’s Charm brands typically yield the best coconut cream consistency.
- Chop Chocolate: Finely chop the dark chocolate using a serrated knife and place it in a heat-resistant bowl. Set aside.
- Heat Coconut Cream: Pour the thick coconut cream into a saucepan and gently heat over medium heat until it begins to simmer lightly. Avoid boiling to prevent separation.
- Combine Ingredients: Pour the hot coconut cream over the chopped chocolate and leave uncovered for 5 minutes to let the chocolate melt.
- Mix Ganache: Stir the mixture thoroughly with a metal spoon until the ganache is completely smooth and glossy. Use immediately or refrigerate for later use.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best ganache consistency and flavor.
- Chill the coconut milk overnight and use only the solid cream on top to avoid watery ganache.
- If the ganache is too thick after cooling, gently warm it to restore a spreadable texture.
- This ganache can be used as frosting, glaze, or filling for vegan desserts.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
