|Nutritional Guidelines (per serving)|
|Servings: 8-10 Portions (8-10 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 20g||100%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make your own truffles, top a vegan cake or pour over vegan ice cream for a dairy-free dessert that is to die for. This vegan ganache recipe is only as good as the dark chocolate you choose, but once you've found a high-quality dairy-free chocolate, whip up this rich and flavorful batch of the best vegan ganache you've tasted since leaving dairy-laden desserts behind. This recipe uses coconut milk instead of the heavy cream used in traditional recipes.
- 16 ounces dark dairy-free chocolate (good quality, coarsely chopped)
- 1 (15-ounce) can coconut milk (not light varieties)
- 1/2 teaspoon vanilla
Gather the ingredients.
Place the coarsely chopped dark chocolate in a medium-sized bowl. Set aside.
In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface.
Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes.
After 5 minutes, stir the chocolate-coconut milk mixture until glossy and smooth (this will take about 2 minutes of gentle stirring).
Add the vanilla extract and stir until incorporated. Use warm or slightly cooled.
Tips and Serving Ideas
- Ganache is a flexible vegan chocolate sauce that can be used to make a variety of desserts with a few extra ingredients or to top an already amazing vegan dessert.
- For best results, use a high-quality dairy-free chocolate.
- While coconut milk is a tried and true ingredient, you may want to experiment with almond or cashew milk for a rich, nutty taste.
Add some pizzazz by topping your vegan ice cream with this chocolate ganache. Add nuts, a few vegan brownie pieces, fresh fruit and you've got a hefty, yet healthy version of what will taste like a decadent sundae. Add a few more scoops and two sliced bananas and voila, a vegan banana split is born.
To make your own vegan chocolate truffles, double the chocolate in this recipe. After preparing as directed above, let the ganache cool in the refrigerator until it's slightly soft but firm enough to roll into balls. After you've formed your truffles, roll them on wax paper with coconut flakes, chopped nuts or sprinkle with cocoa powder.
Get creative and top your ganache-covered desserts with vegan ginger chews or dried fruit such as cherries or raisins.