Okay so admittedly, the picture above doesn’t look quite so smooth and dreamy as it should! That’s because it got a touch too cold in the back of my shoddy refrigerator and froze very slightly. That’s fine. With a bit of whisking at room temperature it was smooth and dreamy again (see topping the cake below).
This vegan ganache is a recipe I’ve been making for years and years now, I think first inspired by Traci’s chocolate cake. It’s dreamy. It’s my go-to frosting and filling for anything chocolate – see below for a list of all the recipes it’s used in on OE.
The method is a touch different from what you see on Bake Off, where I always get nervous at them heating the chocolate rather than the milk. You risk burning the chocolate if you forget about it, even for a moment, and this method is also much faster.
All you need to make your very own vegan chocolate ganache is a can of coconut milk, some dark chocolate, and a little maple syrup. Heat, mix, chill, and you’re ready to go.
Ingredient Notes and Substitutions
- Coconut milk: there are no substitutions for full-fat canned coconut milk. If you have coconut cream, that works very well in place of the milk (it’s just a higher amount of coconut solids to water).
- Dark chocolate: This must be at least 70% dark chocolate. here will be some very slight variation in the final texture of the ganache depending on the type of chocolate you use. Chocolate chips are fine, but they will make for a harder final product than bar chocolate will.
- Maple syrup: Maple syrup can be used interchangeably with date syrup and other liquid sweeteners, to taste. If it just needs to be dairy free, not vegan, honey works very well.
Step by Step
1. Heat the milk: place the chopped chocolate into a large heat safe bowl. Heat up the milk in a small saucepan, then pour it over the chocolate and let it rest for 30 seconds.
2. Whisk: after resting, whisk the milk and chocolate until fully combined. The chocolate will have melted under the hot coconut milk. Don’t worry if it looks a bit thin at this point.
3. Add cream: add the separated coconut cream and whisk again. If the milk is a bit lumpy, the residual heat and whisking will smooth it out.
4. Add sweetener: add the maple syrup (or date syrup, as pictured) and whisk to combine.
5. Add-ins: this is the time to add any spices or other flavourings, like vanilla or orange zest.
6. Cool: let the ganache come down to room temperature before chilling fully.
Try mixing things up with some additions! Vanilla is an obvious choice, but other spices like cinnamon, cardamom, or a touch of black pepper are nice. Orange zest is excellent (zest, vanilla, and cinnamon is particularly nice in a winter dessert).
If it seems as though your ganache isn’t setting, first give it the 12-hour chilling time to see if it solidifies during that period. If it still hasn’t set – this is usually due to too much water in the coconut milk – you can fix it!
Scoop the runny ganache into a heat-safe bowl. Place it over a smaller pot of simmering water, not letting the base of the bowl touch the surface of the water. Add another 50g (2 oz.) chocolate and melt them together. Once they’re fully melted, whisk to combine, and chill again.
You shouldn’t have that problem if you use the right coconut milk and dark chocolate, but just in case. This does require some patience so give it time.
How to Store
Storage: this will keep, in a sealed container, for up to a week in the refrigerator.
Freezing: transfer the cooled ganache to an airtight container and freeze for up to three months. Thaw in the refrigerator. If there is any separation, whisk it with electric beaters.
- Plan ahead: the ganache usually needs about four hours to chill fully, so plan to make it the day before using.
- Use full-fat milk: you do need to use full-fat coconut milk, no less than 60% solids. The ingredient list should include the percentage.
- Sweeten to taste: you might not need any sweetener at all, depending on how dark you want the ganache to be. The amount listed is a guideline.
Recipe Using Vegan Ganache
If you make this Dairy-Free Chocolate Ganache or any other chocolate recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Vegan Chocolate Ganache
- 2 cans full-fat coconut milk separated (800 ml / 27 oz. total)
- 200 grams dark chocolate
- 2-3 tablespoons maple syrup to taste
- Vanilla cinnamon, or other flavourings as desired
- Pour one full can of coconut milk into a small saucepan and heat over medium heat until just simmering.2 cans full-fat coconut milk
- While the milk is heating, place the chopped chocolate into a large bowl. Scoop the cream out of the second can of coconut milk and set aside.200 grams dark chocolate, 2 cans full-fat coconut milk
- Once the milk is hot, pour it over the chopped chocolate into the bowl. Let this rest for 30 seconds, then whisk until fully combined.
- Add the separated coconut cream to the bowl and whisk again. The residual heat should melt any lumps of cream.
- Add the maple syrup and whisk again until fully combined. If you are adding any extras, like vanilla, this is the time to do so.2-3 tablespoons maple syrup, Vanilla
- Cool the ganache to room temperature before refrigerating to chill fully, at least four hours.
- When the ganache is fully cooled, it should be solid but not hard. Use to ice cakes, top cookies, or however you’d like. To fill tarts, etc. it should be poured into the crust while still liquid and then set.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.