With just four ingredients this recipe for vegan ganache is simple and incredibly versatile. I’ve added a touch of salt and vanilla to my ganache but all you really need is some good quality dark chocolate and tin of coconut cream.
Use this recipe to make vegan ganache truffles, frosting for cakes and cupcakes, a topping for pancakes and ice cream or use it to fill tarts (I have a chocolate hazelnut ganache tart in the making so watch this space).
Ganache can be a little temperamental and although this is a simple recipe if you rush through it, you may end up with split or grainy ganache. Take your time and don’t let your chocolate get too hot, don’t mix too vigorously and don’t add cold coconut cream.
Questions about the recipe? Or did something go wrong with your ganache? I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
- 200g 70% non-dairy chocolate
- 200g (1 tin) full-fat coconut cream, solid part only at room temperature
- ½ tsp. flaky salt
- 1 tsp. vanilla extract
Chop the chocolate very finely and place in a dry heatproof bowl.
Bring a small pot of water to a simmer. Turn the heat off and place the bowl of chocolate over the pot, making sure the bowl isn’t touching the water. Once roughly half the chocolate is melted, remove the bowl from the pot. Stir the chocolate off the heat until it has melted completely.
Add the coconut cream, vanilla and salt and very gently stir until the coconut cream is fully incorporated.
If using as a pour-over icing for a cake you will need to work quickly, allow it to cool only slightly before adding to the cake. If using as a filling, allow the ganache to cool until it’s stiff enough to hold its shape and transfer to a piping bag.
NOTES: Vegan Ganache
The best kind of coconut cream for this recipe is one that has a thick layer of solid cream at the top. Try shaking the tin while you’re in the store, you’re looking for one that sounds solid rather than liquidy.
Alternatively, place your coconut cream in the fridge overnight to thicken up. Scoop out the thicken cream and allow it to come to room temperature or warm it slightly in the microwave before making the ganache. Do not add cold coconut cream to the melted chocolate.
Dark chocolate is usually the easiest to find vegan and 70% cocoa solids is a great sweet spot. At 70% you’re pretty much guaranteed good quality chocolate without it being too bitter. If you can find 60% this will make your ganache a little sweeter but don’t forget to check your chocolate for milk solids.
What to do if your ganache breaks?
The ganache will break or split if the mixture gets too hot. Don’t panic though it can be fixed. Transfer your ganache to a large saucepan and warm on a very gentle heat while whisking. The ganache should return to a smooth texture once melted.
If this doesn’t work, warm 2-3 tablespoons of non-dairy milk in a separate pot and whisk into your ganache. Add more warmed milk if required.
How to use this ganache?
Vegan ganache truffles – allow the ganache to cool completely and then place in the fridge for one hour. Use a teaspoon or melon baller to scoop the ganache out of the bowl and quickly shape into balls. Skewer the ganache balls with a toothpick and dip in melted chocolate to coat. Place on a tray lined with parchment paper to set.
Vegan ganache frosting or filling – allow the ganache to cool slightly and then whip with electric beaters until light, fluffy and pliable. Use an offset spatula or transfer the ganache to a piping bag for icing. It also makes a great filling for sandwich cookies, tarts and doughnuts.
Vegan ganache drips – allow the ganache to cool only slightly. You should be able to easily coat a teaspoon with the ganache but likewise, you do not want to melt your buttercream (if using). Transfer to a squeezy bottle and add your drips. Place your squeezy bottle in warm water if the ganache gets too solid.