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.
Veronica Miller
I need a ganache that is dairy free but also has no coconut flavor. The person I’m making it for isn’t allergic to coconut, but hates the flavor! Can you taste the coconut in this? I hate to experiment and waste the chocolate and coconut only to find out I can’t use it. Thank you for your help!
Christine
Hi Veronica! This ganache tastes like chocolate and I cannot detect the coconut, but a very sensitive palate may be able to. I have not tried this recipe with any other dairy-free milk yet. Hope this helps!
MarciaW
Almond milk or soy are excellent alternatives
Aine
Thanks for sharing your recipe! I have a question though: I want to make a birthday cake a day in advance, can I store a cake frosted with this in a cake container on the counter or do I have to put the cake in the fridge? I want to make sure the cake is safe to eat but I also don’t want the icing to become rock hard.
Christine
Hello Aine! I would store the cake in the fridge until about an hour prior to serving. If possible, I would suggest making the icing at the same time and then leave on the counter until serving. It should be a nice consistency. Enjoy!
Aine
Thank you for getting back to me!
I’m a little confused though, forgive me – are you saying I can assemble the frosted cake a day in advance and store it in the fridge until an hour before serving, or that I can make both the cakes and the icing, store them separately in the fridge, then assemble the day of after sitting both at room temperature for an hour? I’m a bit of a newbie
Christine
Hello Aine! Sorry for the confusion! In this situation, I would make the cake the day before and make the icing prior to serving (if you can). The icing will harden up in the fridge (as you know). Is it possible to prepare the icing before serving? It’s a quickly made icing and goes on the cake fast as well.
Aine
Okay I think I see what you mean now – you mean to prepare both ahead of time but then let the icing soften and actually put it on the cake the day of. ? Thank you!
Christine
Hi Aine! Hope it worked out for you! 🙂
Sienna
Are coconut cream and milk the same thing? The ingredient list and directions don’t match about milk or cream.
Christine
Hi Sienna, the coconut cream is the white cream found in a can of full-fat coconut milk. In the can, you will find the white cream and coconut water, and they should be separated. Scoop out the white cream for this recipe and save the coconut water for smoothies. Placing the can of coconut milk in the refrigerator overnight or at least several hours helps the white cream in the can solidify, but I use room temperature coconut cream (from the can of coconut milk) for this recipe. Hope this helps! Please let me know if you have any other questions. 🙂
Megan
Since this gets hard in the fridge, could you make small balls then dip in a harder chocolate to make a fudge filled candy?
Lisa
Can this be transferred to a fondue pot and used for dipping? As I haven’t tried it yet I wasn’t sure of the consistency
Christine
Hi Lisa! I have not tried that either, but it may be a little thick. If you thinned it out with more coconut cream, it might work. Let me know if you try it. 🙂