Vegan Chocolate Ganache: just 2 ingredients for the best vegan chocolate ganache—velvety, rich and chocolatey. Only 5 minutes to vegan chocolate delight.
- Use the double boiler method, or the following to melt the chocolate. In a medium, microwave-safe bowl, add chocolate chips and coconut cream.
- Heat in 15-second increments until just slightly softened and melted, being careful not to burn. Stir thoroughly in between heating increments, until smooth.
- Use this chocolate ganache on top of these Vegan Gluten Free Chocolate Cupcakes or your favorite dessert. Allow topping to set for 4-8 minutes. OR Chill for about 20 minutes in the freezer to firm. Enjoy! Storing instructions below.
More Delicious Vegan Chocolate Recipes
*How to replace coconut cream with cream from canned coconut milk: the night before, place a can of full-fat coconut milk (cans NOT marked “light”) in the fridge, being careful not to shake the contents. Day of, open the can and gently scoop the solid, white coconut layer off the top—this is coconut cream.
Room Temperature Storing: Okay to store at room temperature for 3-4 hours, but soft and a bit fragile. Best if kept in the refrigerator.
To Refrigerate Ganache In Advance: You can make the ganache in advance. Make the ganache as directed. Allow to cool, then cover. Store in the refrigerator for up to 1 week. When you’re ready to use, heat in the microwave or on the stovetop, stirring/whisking regularly, until smooth. Then, it’s ready to use!
- Category: Dessert
- Method: Melt
- Cuisine: American
Keywords: vegan chocolate ganache