|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 16g||82%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 3g||11%|
|Total Sugars 22g|
|Vitamin C 0mg||2%|
|*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.|
Ganache is traditionally a combination of chocolate and cream and can be used to make truffles, cover a cake, or top ice cream. When dairy-free dark chocolate and coconut milk are used, this decadent and versatile confection can be part of dairy-free desserts that are to die for. Keep in mind that this vegan ganache recipe is only as good as the dark chocolate you choose, so be sure to use a high-quality dairy-free brand. A little bit of vanilla extract adds another level of sweetness, and the coconut milk brings a subtle tropical twist.
Technically, dark chocolate should not contain any dairy since it is simply made from cacao beans and sugar; when dairy is added, it becomes milk chocolate. However, you do need to read labels carefully as some manufacturers may include dairy products. Also, be sure to choose unsweetened coconut milk that comes in a can; the type packaged in a carton is a beverage and will be watered down.
How to Make Vegan Ganache With Dark Chocolate
"You may think rich ganache is only reserved for those who can consume dairy since, traditionally, it contains cream. But this vegan version of dark chocolate ganache will surprise you. This super easy, dairy-free ganache is a delicious treat. Perfect for a glaze on a cake, drizzled onto ice cream...or enjoyed just with a spoon!" —Tracy Wilk
16 ounces good-quality dairy-free dark chocolate, coarsely chopped
1 (15-ounce) can coconut milk (not light varieties)
1/2 teaspoon vanilla extract
Steps to Make It
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.
Whisk 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.
- While coconut milk is a tried and true ingredient, you can experiment with almond or cashew milk for a rich, nutty taste.
- Use almond extract instead of vanilla.
How to Use Vegan Ganache
- Top vegan ice cream with this chocolate ganache. Add nuts, a few vegan brownie pieces, and fresh fruit. Or, turn into a banana split by adding a few more scoops of ice cream and two sliced bananas, along with plenty of the vegan ganache.
- To make your own vegan chocolate truffles, double the amount of chocolate in this recipe. Prepare as directed, and let the ganache cool in the refrigerator until it's slightly soft but firm enough to roll into balls. After forming the truffles, roll them in coconut flakes or 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.
How to Store Vegan Ganache
Ganache can be left at room temperature for 2 days and then it should be refrigerated. If your kitchen tends to get warm, or you want to be extra cautious, store the vegan ganache in the fridge for up to 5 days. Keep in mind that it will thicken as it sits, so if you want to use the ganache as a sauce, microwave in 30-second intervals until it reaches the desired consistency.