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.
Krissy Kinkaid says
Looking for a DF ganache for an ice cream cake-wondering if I should wait to put the ganache on just before serving, or if I can make the cake with ganache on top, and freeze as is to serve later during the party?
Christine Galvani says
Hi Krissy - Ice cream cake sounds delicious! Let the ganache cool down a bit after you make it before glazing a very cold ice cream cake. If you top the cake and freeze, the ganache will become hard. If you make it and glaze the cake right before serving, the ganache will be more like a chocolate sauce and liquid which could be quite nice with the ice cream cake. It just depends on your preference.
Debra Varian says
I would like to use this on a dairy free egg free chocolate cake that I just made. My question is that I have made the cake part in advance and I was wondering if I can make the ganache and put it on the cake a day ahead of time, or should I wait to make it and put it the cake just before serving for the best result. Thanks!
Christine Galvani says
Hi Debra! When freshly made the ganache is silky. As it cools, it hardens, so this may be what determines when you make it for your cake. When I make a cake and pour the ganache over, I store the cake in the fridge where the ganache hardens. To serve at a later time, I usually remove from the fridge about 20 minutes prior to consuming. Enjoy!
Janna Kinney says
I found a great recipe for a genache tart, but the genache was dairy. I'm looking to replace the genache with one like this. If poured in a crust and refrigerated, will it harden to a fudge like consistency?
Christine Galvani says
Hi Janna, I would not use this recipe as-is for a ganache tart. I believe it would require some tweaking to get the right consistency for a tart.
Steph says
Hello,
Would i need to make any adjustments if I am using dairy free white chocolate chips?
Christine Galvani says
Hi Steph,
I have not made this recipe with white chocolate chips so I'm not sure. If you try it and have luck, please let me know.
nana says
wonderful topping for my chocolate cheesecake.
Christine Galvani says
Hi Nana! Yes, sounds delicious!
Willow says
Hi! This recipe sounds absolutely delicious but I'm just wondering how much ganache this recipe yields?
Christine Galvani says
Hi! It usually makes about a cup of ganache.