Vegan Chocolate Ganache (2 ingredient!)

A spoonful of coconut milk chocolate ganache above a bowl filled with it.

5 from 39 votes

Vegan Chocolate Ganache (2 ingredient!)

This dairy-free ganache is made with dark chocolate and coconut milk. Perfect for frosting cakes, topping desserts and making truffles with. Makes just under 2 cups.

Cook Time5

Total Time5

Course: Dessert, Snack

Cuisine: gluten-free, vegan

Diet: Gluten Free, Vegan

Servings: servings

Calories: 197kcal

Author: Elizabeth Emery

Ingredients

6 oz good quality dark chopped chocolate (170g)
1 cup full fat coconut milk (firm, creamy part only, at room temperature) (240ml)

Instructions

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.

Notes

Dark chocolate - Use at least bittersweet or semi-sweet chocolate, as this will sweeten the ganache!

Coconut milk - Use full-fat coconut milk, and refrigerate overnight so cream and liquid separate. Use firm, creamy part of the milk and bring to room temperature before using.

TIPS

Curdling - Add either cocoa powder or warm milk to ganache (I use any plant-based milk) and stir to combine and bring back to original consistency.

Too runny - Add more chocolate. Allow heat of ganache to melt chocolate, or place it over simmering water again.

Too thick - Add a little more coconut milk, but make sure it's at room temperature before adding!

STORAGE - Store in airtight container in fridge up to 5 days. Can be frozen.

Nutrition