Vegan Chocolate Ganache

4.82 stars (11 ratings)

Vegan Chocolate Ganache

The most luxurious Vegan Chocolate Ganache made with only 2 ingredients in 5 minutes! It’s a perfect cake or cupcake frosting, a decadent fruit dip, the best filling for crepes, and so much more.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 132kcal

Author: Nora Taylor

Ingredients

8 ounces semi-sweet vegan chocolate chips or 70% vegan chocolate bars, chopped
1 cup full fat coconut milk or coconut cream *see Notes for options

US Customary - Metric

Instructions

Add chocolate chips to a medium sized bowl. If using chocolate bars, chop and place in the bowl.
Scoop the thick white part from the can of coconut if it's naturally separated. Try to use mostly the thick white coconut cream, but some of the clearer liquid is fine. A can of coconut cream works best. (Tip: Place the can of coconut milk in the fridge overnight; the cream and liquid will separate.)
Put the coconut milk in a microwave safe bowl or measuring cup and heat in the microwave for about 1 minute, watching to make sure it doesn’t bubble over.
Pour the warm cream over the chocolate chips and let sit for 2-3 minutes. Don't stir yet.
After 2-3 minutes, whisk the chocolate/melted coconut milk until smooth. To use as a frosting let it cool completely first (the fridge will speed this up), it will thicken up and become spreadable. To make it runnier, you can warm it in the microwave for 30 seconds to 1 minute before using, such as for pancakes, cupcakes, or as a drizzle on a cake.

Notes

Cream options: You may use Cashew Cream, store-bought vegan cream (Silk, Country Crock, Califia or Trader Joe's have brands of vegan heavy whipping cream that work), or even creamy oat milk/soy milk for a lower fat option. Oat or soy milk ganache will be a bit runnier and won't thicken up as much, so keep that in mind.
To use as a pipe-able frosting, let it cool in the refrigerator completely until it's thick and has a frosting consistency. Then add to a piping bag and pipe onto cupcakes or cake.
Store in the refrigerator for up to 5 days. You can also halve or double the recipe as needed.
Don't have a microwave? No problem! Simply warm up the coconut cream/milk in a small pot until warm but not boiling, then pour it over the chocolate in a bowl and follow the rest of the directions.

Nutrition