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Easy Chocolate Ganache (Vegan)
This recipe uses virtually 2 ingredients and comes together in a snap. With such simple recipes the quality of the ingredients used will directly determine the result, so use the best quality you can find.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 1/3 cups
Ingredients
- 160 g Coconut cream*
- 160 g Dark chocolate* (I used 69% dark)
Optional ingredients:
- 3 to 4 tbsps Agave**
- 1 to 2 tsps Vanilla/Almond/Your favorite Extract (I used 1 tsp Vanilla and 1/4 tsp Almond extract)
- 1 tbsp Rum or flavored liquor (I used Pimento (Jamaican Allspice) liqueur)
Instructions
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Combine chocolate and any optional ingredients in a small bowl
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Heat the coconut cream just till it begins to boil.
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Pour the cream over the chocolate and let sit for a minute or two
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Whisk till smooth and well combined.
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Let sit at room temperature till at working consistency.
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Once the ganache has thickened up, use it to frost the cake. If you want to use it as a poured glaze, wait until your cake has cooled completely and then make the ganache (you can even pop it in the fridge to get cold). Pour the warm ganache over the cold cake.
Recipe Notes
*Ganache is simply a ratio, for one that will set up thick enough to create a frosting using dark chocolate, you use equal parts of chocolate and cream by weight. To make it vegan we use coconut cream instead of heavy cream as it contains sufficient fat to mimic heavy cream.
**If you taste your chocolate and find that it’s not sweet enough for your liking, add a couple tablespoons of agave to increase the sweetness. Alternately you could add a few tablespoons of sugar in which case add it to the cream while simmering so that it dissolves.