Vegan Chocolate Ganache Recipe: 5 Ways to Use Ganache

Vegan chocolate ganache is a mixture of chocolate and dairy-free coconut cream (rather than the heavy cream traditionally used in ganache). Pastry chefs use chocolate ganache to frost and fill cakes and candies. When warm, ganache has a pourable consistency that makes for a great dessert sauce. When refrigerated, it thickens to a solid, fudge-like texture ideal for chocolate truffles.

Chocolate ganache is a pastry staple. Here are a few ways to enjoy dairy-free chocolate ganache (besides eating it out of the jar with a spoon).

1. 1. As a sauce: Pour warm chocolate ganache over vegan ice cream or other vegan desserts.
2. 2. As a vegan chocolate ganache frosting: Spread chocolate ganache over brownies, vegan chocolate cake, or cupcakes for a luxurious frosting that will harden as it cools. Alternatively, let the ganache cool, then whip it for a fluffier frosting.
3. 3. In chocolate mousse: Combine hot ganache with agar-agar (a vegan alternative to gelatin), let it cool, and use it as chocolate mousse to fill a cake or enjoy on its own.
4. 4. In chocolate tarts: Chocolate ganache is the perfect filling for a French chocolate tart surrounded by vegan pie crust.
5. 5. In chocolate truffles: Ganache is a popular filling for many confections, but the easiest to make is the classic French truffle. Simply cool the ganache until it’s firm, roll it into tablespoon-sized spheres, and coat the spheres in cocoa powder.

Ganache can be a bit finicky, especially when making a vegan version. Follow these tips for some assistance to ensure a smooth, rich ganache:

1. 1. Alter the ratio. Once you’re comfortable with a basic ganache recipe, alter the ingredient proportions for variations in texture. Use less coconut milk than chocolate for a thicker ganache. Alternatively, use less chocolate for a thinner mixture. Always give the warm coconut cream enough time to melt your chocolate before mixing to avoid a grainy texture.
2. 2. Be sure to use vegan chocolate. Ensure the chocolate you use (whether it’s a block, chocolate chips, or chunks) is entirely vegan before adding it to your ganache. Most dark chocolates are vegan, but check the ingredients list if you use bittersweet or semisweet chocolate.
3. 3. Cool your treats before coating. If you use chocolate ganache frosting to coat a layer cake or cookie, give your baked goods ample time to cool before covering them in the ganache. Coating this spreadable mixture over foods that are still warm will interfere with the setting process.
4. 4. Store in an airtight container. Make chocolate ganache up to two weeks ahead of time. It will keep well in an airtight container in the refrigerator.
5. 5. Use coconut cream. Using coconut milk might make the ganache too thin. Use the coconut cream portion at the top of a can of full-fat coconut milk, or buy a can of coconut cream.