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.
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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 Chocolate Ganache?
I’m glad you asked! Classic chocolate ganache is a combination of chocolate and cream that can be used:
- as glaze
- a filling for cakes and tarts
- or rolled into chocolate truffles.
First, you must determine how you are going to use the ganache, then you can determine the ratio of cream to chocolate.
Recommended Ingredients and Equipment
Ingredients & Substitutions
- Vegan Chocolate – Your chocolate should be high in cocoa percentage (at least 70%), bittersweet or semi-sweet, and should be made with few, high-quality ingredients.
- Full-fat Coconut Milk – I prefer canned coconut milk to other non-dairy milk because it has a higher fat content which creates a richer, silkier texture, similar to heavy cream. If you have an aversion to coconut you could make it with cashew milk or creamer.
Recommended Equipment
For this recipe, you will need a saucepan, a shallow bowl, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Chocolate Ganache
Step One – Add Chocolate
Add chocolate to a shallow bowl and set aside.
Pro Tip: 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.
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 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
Serving – 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.
Storing – Store your ganache in a tightly covered container at room temperature for up to 5 days.
Chocolate Ganache Ratios
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
Vegan Chocolate Ganache
Ingredients
- vegan chocolate, bar or chips
- full-fat coconut milk
Instructions
- 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.
Notes
- 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
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the