|Nutritional Guidelines (per serving)|
|Servings: About 2 Cups (16 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||5%|
|*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 was created around 1850, but there's speculation on whether Swiss or Parisian bakers developed it first. Rich, sweet, and smooth, ganache is essentially a creamy, chocolate dessert topping that is typically prepared with chocolate and heavy whipping cream. It's often used as an icing, topping, or dip. This lactose-free version of the dessert topping is every bit as rich and delicious and it is great for icing dairy-free cakes like a dairy-free devils food cake or scrumptious dairy-free chocolate cupcakes. You can also use it with other sweet treats or even a dip for fruit.
- Use unsweetened soy milk for this recipe, otherwise, the ganache will be overly sweet. If you prefer other milk substitutes, use unsweetened varieties.
- Store any unused ganache in a sealed container in the refrigerator. To use it, bring it up to room temperature or warm it slightly. The cold ganache will be too stiff to spread.
- If you have any leftover ganache, serve it as a dip for fruits or snack foods like pretzels and potato chips. The sweet and salty combo is a decadent treat.
Here are seven ideas and variations on how to use the vegan chocolate ganache.
- Find a no-bake vegan tartlet base or recipe. Many include ingredients like dates, rolled oats, walnuts or pecans, and maple syrup. Fill the tartlet with the ganache and chill for 2 hours.
- Glaze your favorite vegan chocolate cake with chocolate ganache or just drizzle a vegan bundt cake with warm ganache for a chocolatey finish that looks professional and tastes great.
- Instead of the traditional coconut cream filling, use chocolate ganache as the filling to make a vegan whoopie pie and your double chocolate dessert dream will come true.
- Treat the vegan ganache as a frosting on chocolate cupcakes. Cool the cupcakes completely before frosting them and use a cake spatula. Top the cupcake with a maraschino cherry.
- Use the ganache for a vegan version of a chocolate Boston cream pie. To get the usual swirl that tops Boston cream pie, score the spiral lines with the point of a paring knife, starting at the center and pulling outward slowly to the edge.
- Layer vegan brownie bites with chocolate ganache and fresh fruit or berries to create a chocolatey vegan trifle. You can use a large trifle bowl or individual parfait cups.
- Use cupcake molds to make your own vegan peanut butter cups. Simply pour a layer of ganache, add a layer of peanut butter mixed with a little powdered sugar, vanilla extract, and salt, top with a layer of ganache and chill for 2 hours. Remove from the cupcake mold and enjoy.
- 1 cup soymilk (unsweetened plain)
- 2 1/2 cups chocolate chips (dark, dairy-free)
In a small saucepan over low heat, combine the soymilk and chocolate chips.
Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm or slightly cooled.