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. So understanding what factors affect your ganache is crucial to consistently making your’s smooth, rich, and decadent.
What is chocolate ganache?
I’m glad you asked! Classic chocolate ganache is a combination of chocolate and cream that can be used as a glaze, a filling for cakes and tarts, or rolled into chocolate truffles. The ratio of chocolate and cream depend on how you use the ganache.
Since ganache is made of just two ingredients, cream (or in this case coconut milk) and chocolate, it is important to get quality chocolate. It 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.
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. (See what I just did there?) However, if you have a huge aversion to coconut you could try making it with cashew milk or creamer.
To make the ganache:
Place the chocolate chunks in a shallow bowl.
In a small sauce pan, 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.
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.
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.
What do you want to do with your ganache?
- 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
- vegan chocolate, bar or chips
- full-fat coconut milk
- Place chocolate chips in a shallow bowl.
- Heat coconut milk in a sauce pan over medium high heat to a scald.
- Pour the milk over the chocolate chips and gently stir together with a rubber spatula until ganache become smooth and uniform in cover.
- Use immediately for glaze or let cool at room temperature until moldable and spreadable.
- Store in an airtight container at room temperature for up to one week.
Recipes for Chocolate Ganache
- Salted Turtle Tart
- Double Chocolate Pistachio Doughnuts
- Peppermint Chocolate Truffles
- Triple Chocolate Beet Bundt Cake
- Almond Joy Fudge