Vegan Chocolate Ganache

Whether you want to make a scrummy chocolate tart or need something to drip down a cake, this vegan chocolate ganache is just the ticket.

Made using coconut cream and dairy-free dark chocolate, it’s silky smooth and so easy to modify.

The Best Vegan Chocolate Ganache

Ganache is a simple blend of chocolate and cream. All you need to do is heat the cream, pour it over chopped chocolate, and whisk.

Before you know it, it’ll be shiny, smooth, and luxurious.

To make it vegan, you just need to swap out the milk (and ensure you get dairy-free chocolate, of course).

I like coconut cream because it’s nice and thick, but feel free to use any other plant-based milk you prefer.

That said, if you use something thin, like almond milk, you’ll need to use a lot less.

Keep in mind: if you use equal parts milk to chocolate, the ganache will be runny. And while it sets, you can’t scoop it.

In contrast, if you want truffles, you’ll need about double the amount of chocolate to milk.

Don’t worry, I have the recipes below!

Ingredients:

Ganache has 3 simple steps, and it’s ready in minutes!

For thin ganache that drips

• 455 grams of Vegan Chocolate, chopped (2 cups)
• 440 ml of canned Coconut Cream (1 15-ounce can)

For thick ganache that sets - for truffles

• 900 grams of Vegan Chocolate, chopped (4 cups)
• 440 ml of canned Coconut Cream (1 15-ounce can)

For ganache with thinner milk

• 340 grams of Vegan Chocolate, chopped (1 1/2 cups)
• 235 ml of Almond/Soy Milk (1 cup)

How to Make Vegan Chocolate Ganache:

1. Add the chopped chocolate to a large bowl and set aside. 
2. Pour the cream/milk into a tall pot and place over medium heat.
3. When it starts to simmer lightly, remove the pot from the heat and pour the hot cream/milk over the chopped chocolate.
4. Leave the hot cream and chocolate for a couple of minutes, then start to stir with a whisk.
5. Slowly whisk until the chocolate and cream become smooth. 
6. Pour the ganache into a container and leave to cool.

What to Do with Vegan Chocolate Ganache

Ganache is used is a ton of cakes, tarts, pies, and desserts.

I’ve used it as a layer in a mousse cake or with my coffee mousse for an extra indulgent kick.

You can dip homemade donuts into it, whip it into frosting for cupcakes, or make dreamy vegan tarts. And I just happen to have a recipe for those below.

Vegan Chocolate Ganache Tarts

To make vegan tarts, start with my vegan shortcrust pastry recipe. It’s buttery (without any real butter) and super crumbly.

But it’s still firm enough to hold heavy fillings!

Make the recipe as instructed, then wrap and pop it in the fridge. Pastry must be cold when you roll it out. 

It also needs to rest so it doesn’t shrink in the dish.

After an hour, roll it out and line whatever tart or pie dish you prefer. Then blind bake the crust until it’s golden.

Let the case cool while you make the filling.

Here are a few vegan chocolate tart ideas:

Be sure to brush the pastry case with melted chocolate and leave it to set before adding any fillings. This acts like a barrier to keep the pastry dry.

1. Chocolate and Caramel - add a thin layer of vegan caramel. Top it with ganache and sprinkle over sea salt.
2. Chocolate and Raspberry - add a spoonful of raspberry jam and gently spread it over the base. Top it with ganache and let it set.
3. Chocolate and Peanut Butter - make Reese’s tarts with a layer of peanut (or almond) bitter covered in vegan ganache.
4. Chocolate and Cherry - cut some fresh cherries into chunks and scatter them over the base. Cover them with ganache
5. Chocolate and Biscoff/Nutella - add a layer of cookie butter or hazelnut spread under the ganache
6. Chocolate and Citrus - make lemon or lime curd (you can make them vegan with cornstarch as a thickener), then add a thin layer under the chocolate