This Dairy Free Chocolate Ganache Icing is everything you are looking for and more!
How about a recipe that is so all-purpose, it can be used with many other recipes?
Yes, this vegan chocolate ganache recipe works just that way. As you scroll down the page, you will see I have highlighted a few of my favorite recipes that I spread this crazy delicious ganache over. But I must say, there are a few other things that I just really like about this recipe.
Things To Love About This Dairy Free Chocolate Ganache:
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- Takes 5 minutes to prepare, start to finish.
- This recipe has only 3 ingredients!
- Storage is simple; in the refrigerator. When you want to use it, you will need to heat it up again as it hardens in the fridge.
- You can use almost any type of non-dairy chocolate. Use your favorite!
- It can be used for other recipes. How about a coating for your favorite truffles? Yum!
How To Make Your Chocolate Ganache:
I usually use this super easy recipe to make this coconut milk ganache frosting and it never fails.
All you need is full-fat coconut milk and chocolate chips. When you open the can of coconut milk, scoop the "cream" into a saucepan and heat on low until it melts and gets fairly warm. (I prefer organic coconut milk because it is not processed with chemicals. And this is my favorite brand at the moment.)
While your coconut cream is melting, place the chocolate chips in a glass mixing bowl. Once the coconut milk is heated, almost to a boil, pour it all over the chocolate chips. Stir the coconut milk into the chocolate chips as they melt until well combined.
Add in a little vanilla extract if you want and stir again. Your chocolate mixture should be smooth.
One Very Important Tip:
Please make sure your bowl and utensils are completely dry and free of water or any moisture. Water will seize up your chocolate. Seized chocolate is unmistakable in its unpleasant texture. It is basically unusable. Instead of being silky, smooth, and gliding across your cake, your chocolate becomes dull, thick, and hard to spread.
If this does happen to you (not with this recipe, of course!), I have found adding a little coconut oil can get the chocolate in a state where I can use it. Not always, but sometimes.
So you can see why I am careful to let no moisture or water get near the chocolate while I am making it.
Use your Ganache Icing on this Paleo Chocolate Cake.
This Chocolate Ganache Icing also works well on these Paleo Chocolate Cupcakes:
Try Vegan Chocolate Frosting: For recipe ----> Paleo Chocolate Cake.
You could also use this Dairy Free Chocolate Ganache on these Coconut Flour Chocolate Donuts. Yum!
This is the easiest, creamiest chocolate ganache icing recipe! Use this on your favorite cakes, cupcakes, donuts, baked goods or even as a coating for truffles! Dairy-Free, Vegan, Paleo.
- 1 1/2 cups chocolate chips (I like mini, non-dairy chips)
- 6 tbsp coconut cream (this is the cream from a can of full-fat coconut milk)
- 1/4 tsp vanilla extract (optional)
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Open a can of organic coconut milk, scoop the cream, discard the water (or better save for smoothies)! Place the coconut cream in a saucepan and melt over medium heat.
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Place chocolate chips in a heatproof bowl. I like to use a glass mixing bowl.
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Pour the melted coconut cream over the chocolate chips to melt. If they don't melt completely, you can put them in the microwave for a few seconds. Mix the chocolate chips and coconut cream together until smooth.
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Add the vanilla extract and mix well.
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You can use the ganache icing now or let sit for a few minutes. As it sits, it gets slightly harder. Use when it meets your consistency requirements.
TinyBirdie says
How hard will this get after being refrigerated? I don't want it hard like a chocolate chip. But I don't see how it could get hard if it's mixed with coconut milk?
Christine Galvani says
Hi there! The dairy-free ganache will not get hard like a chocolate chip when refrigerated. It does get hard, but it starts to soften once you remove it from the fridge. Hope that helps!
Corinne says
What brand coconut cream?
Not listed in recipe or instructions?
Christine Galvani says
Hi Corinne,
Thank you for this great question. There are a few products that are just coconut cream (vs. coconut milk). In the US, some of those brands are in cans (Native Forest, Let's Do Organic, Thai Kitchen, etc...), which is what I use.
Another option and equally as good is to scrape the coconut cream from the top of the contents of a can of coconut milk (also same brands). Coconut milk in a can is usually cream and coconut water.
Coconut cream has a much thicker consistency than coconut milk.
For this recipe, you only want the coconut cream, not the coconut water at the bottom of the coconut milk can. You can use the coconut water for other recipes, in smoothies or just drink it as is if you choose.
Hope this helps. Please let me know if you have any questions.
Have a great day!
Kirsten says
Hi,
Can I use real dairy cream for this recipe?
Christine Galvani says
Hi Kirsten,
Thank you for this question. While you can use real dairy cream for this recipe, it will then become a different recipe and one that is no longer dairy-free.
Traditional ganache recipes combine melted chocolate with cream so if you use dairy cream it will have a similar consistency and taste (and no doubt be delicious). You might have to adjust the ratio of ingredients to get the perfect consistency and texture.
Good luck - please let me know the results if you try! I'd love to hear!
Goodge says
I used it as a dairy free drip for a dairy free chocolate cake I made and it worked great! Looks shiny and was delicious! Super easy to make too.
Liz Thomsen says
Would this work to whip after cooled like you can do with dairy ganaches?
Christine Galvani says
Hi Liz, In the past, I have cooled this ganache and then whipped it using an electric mixer and it came out with a chocolate frosting consistency. It was delicious!