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:
- 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 frig.
- 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 in to 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 and resemble the photos on this page.
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 sometime (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 Skillet Chocolate Cake.
This Chocolate Ganache Icing also works well on these Paleo Chocolate Cupcakes:
You could also use this Dairy Free Chocolate Ganache on these Coconut Flour Chocolate Donuts. Yum!
Products Used In This Recipe:
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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!
- 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)
- 1/4 tsp vanilla extract (optional)
Open a can of organic coconut milk, scoop the cream, discard water (or better save for smoothies)! Place the coconut cream in a saucepan and melt over medium heat.
Place chocolate chips in a heat proof bowl. I like to use a glass mixing bowl.
Pour the melted coconut cream over the chocolate chips to melt. If they don't melt completely, you can put in the microwave for a few seconds. Mix the chocolate chips and coconut cream together until smooth.
Add the vanilla extract and mix well.
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.
Easy to Pin It Strip: