The best vegan chocolate ganache I know! It's made with dark chocolate and coconut milk for a rich, creamy texture. Perfect for frosting cakes, drizzling over desserts and making truffles.
This velvety dairy-free chocolate ganache is the ultimate indulgent treat.
You can even use it to make chocolate truffles! It's that versatile.
And the best thing? You can't tell the difference between traditional chocolate ganache and this one.
Coconut milk provides richness very similar to heavy cream, which gives the ganache that luxurious texture.
It's also really easy to make, and is a great recipe to have in your back pocket for desserts and baking.
Why you'll love this
SO versatile - Whether you want to use this chocolate ganache as a frosting for cakes, a drizzle for desserts, or to make truffles, the possibilities are endless!
Healthier than chocolate buttercream - Coconut milk and dark chocolate are still high in fat, but personally I'd rather enjoy those than eat a ton of vegan butter and sugar!
So easy - 5 minutes and 2 simple ingredients are all you need to make this vegan ganache recipe, and no special equipment! Just melt the chocolate and stir in the coconut milk.
Dark chocolate - I like a dark, 70% or 80% cocoa high quality chocolate for this recipe, but feel free to use your favorite type of chocolate. For best results, use at least a bittersweet chocolate, as this is what will sweeten the ganache!
Coconut milk - For this recipe you want to use a can of full-fat coconut milk, and ideally leave it in the fridge overnight so the fat and liquid separate.
Scoop 1 cup of the firm, creamy milk out of the can and bring it to room temperature before using - otherwise it can curdle. You can use the remaining creamy milk and water for another purpose.
Use it for truffles - Place the ganache in the fridge long enough for it to harden (about 60 mins) so you can scoop it into balls. Roll the balls in cocoa powder and store in the fridge. The easiest handmade chocolates out there!
How to make vegan chocolate ganache
Place a bowl (use a ceramic or metal bowl, not plastic) over a small saucepan of simmering water (a double boiler).
Add 6 oz broken up chocolate and allow to melt, stirring frequently. (Alternatively, you can melt the chocolate in a small microwave-safe bowl in the microwave.)
Remove bowl from heat, and allow chocolate to cool slightly for a couple of minutes.
Add room temperature coconut milk, and allow mixture to sit for a minute for temperatures to assimilate (it's really important your coconut milk is at room temperature and your chocolate isn't too hot, otherwise ganache can curdle).
Stir or whisk gently to combine cream and chocolate.
Use immediately as a drizzle over ice cream, or refrigerate for 30-60 mins until hardened to use as a frosting for cakes etc.
How to use chocolate ganache
This dairy-free chocolate ganache is great as a frosting on cakes or muffins (don't let it get too firm for this, or squeezing it into a piping bag will be difficult), or drizzled over fresh fruits or ice cream.
You could even use it to top my easy dessert nachos instead of melted chocolate!
Curdling - This is the most common problem! It's really important that coconut milk is at room temperature (not refrigerated), and that you allow the melted chocolate to cool slightly before adding to it.
If your ganache curdles, depending on whether you want a thicker/thinner consistency add either a little cocoa powder or warm milk (I use oat milk or almond milk) and stir to combine. This should bring it back to the right consistency.
Too runny - Add a little more chocolate. Allow the heat of the ganache to melt the chocolate, or place it over the simmering water again to melt.
Too thick - Add a little more coconut milk. You can add some of the water-like substance in the can for a thinner ganache, but make sure it's at room temperature before adding!
Store any leftover ganache in an airtight container in the fridge for up to 5 days.
It can also be frozen for up to a month.
I don't recommend using coconut oil instead of coconut milk, as they're very different substances. Coconut oil has a thinner consistency when warm, and won't give you the same creamy ganache.
Chocolate glaze has a thinner consistency, and is usually poured over a dessert to create a shiny finish. Chocolate ganache is thicker, and can be used as a frosting or filling.
Traditional chocolate ganache is made of chocolate and dairy cream. The only difference in this vegan recipe is that we're using creamy coconut milk instead!
Use this chocolate ganache on...
See my web story on how to make this creamy chocolate ganache.
Vegan Chocolate Ganache (2 ingredient!)
- 6 oz good quality dark chopped chocolate (170g)
- 1 cup full fat coconut milk (firm, creamy part only, at room temperature) (240ml)
- Place a bowl over a small saucepan of simmering water (a double boiler). Add chocolate and allow to melt, stirring frequently. (Alternatively, you can melt the chocolate in a small bowl in the microwave.)
- Remove bowl from heat, and allow chocolate to cool slightly.
- Add room temperature thick coconut milk, and allow mixture to sit for a minute for temperatures to assimilate.
- Stir or whisk gently to combine cream and chocolate.
- Use immediately as a drizzle over ice cream etc, or refrigerate for 30-40 mins until hardened to desired consistency to use as a frosting for cakes etc.
Nutrition per serving
If you’ve tried this vegan chocolate ganache recipe, please leave a comment or tip for others below!