Vegan Chocolate Ganache

If you love chocolate as much as I do, this Vegan Chocolate Ganache is a MUST try! Chocolate Ganache is the perfect filling and topping for cakes, cupcakes, cookies and more. The best part is that it’s super easy to make, only requires 2 ingredients and can transform a basic recipe and make it indulgent and fancy!

What is Vegan Ganache?

Ganache is a classic French dessert recipe component that can be used as icing, filling and frosting for baked goods. Unlike a traditional Chocolate Frosting, it contains no added sugar but is still very rich and decadent. The typical Chocolate Ganache recipe is made by adding warm heavy whipping cream to chopped chocolate, then mixing it together until it’s completely smooth. 

In this vegan version of Ganache, were replacing the heavy whipping cream with coconut cream and using either dark chocolate or another dairy-free chocolate. The result is a delicious, yet simple dessert topping. You’re going to want to put this Vegan Ganache on everything from cookies to fruit!

Ingredients needed:

Just two simple ingredients is all you’ll need for this recipe! Here’s the lineup:

• Chocolate. Any kind of chocolate works in this recipe, but I recommend splurging on a high-quality chocolate. Dark chocolate is my favorite!
• Coconut cream. We’re keeping this Ganache dairy-free by using coconut cream rather than heavy cream.

White Chocolate Ganache: This recipe totally works with white chocolate, but dairy-free white chocolate is hard to find, so be sure and double check labels.

How to Make Vegan Chocolate Ganache

Not only is the ingredient list short and sweet, but making this Vegan Ganache is a cinch! Here’s a quick rundown of how to make it:

1. Chocolate. Place chopped chocolate in a large bowl.
2. Heat coconut cream. In a small saucepan, heat the coconut cream over medium heat until it just starts to bubble around the edges. Remove from the heat and pour over top of the chocolate. Let sit for 5 minutes and then stir until the chocolate is fully melted and combined with the milk.
3. Rest time. Cover and let sit at room temperature for about 3 hours until it’s fully solidified and thick. ENJOY!

Tips for Recipe Success

Just a few tips, so your ganache recipe is perfect every time!

• Coconut milk. If you’re making this recipe in the summer or if you live in a warmer climate, I suggest putting your can of coconut milk in the fridge overnight so that the coconut cream solidifies. The amount of cream in a can varies and if you end up with a little less than a cup, that’s fine. I wouldn’t bother opening another can.
• Thickening the ganache. You can try putting the ganache in the fridge to solidify quicker, but it sometimes sets a little funny. If it does, you can try blending it with a hand mixer.
• To use as frosting. Once thickened, you can use a hand mixer and blend, so that it’s extra creamy and easier to spread/pipe onto your dessert.

Serving Suggestions

Chocolate ganache is super versatile and can be used lots of different ways. How will you use vegan ganache? Here’s some ideas:

• As a topping for ice cream
• Frosting for cupcakes or cake
• A dip for berries and other fruit, pretzels, graham crackers and cookies 

Shelf Life

Chances are this Vegan Chocolate Ganache won’t last long once it’s made, but should you have some leftover or want to make it ahead of time, here’s how long it should last. 

• Room temperature: 2 days
• Refrigerator: 4 weeks