Vegan Chocolate Ganache
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This rich Vegan Chocolate Ganache is my secret cheat code for adding layers of luscious chocolate to desserts. I make it with coconut cream, vanilla, and chocolate chips, and it’s ready in 5 minutes to pipe or drizzle over all your favorite sweet treats.
Everything is better with chocolate, and this chocolate ganache is so easy and delicious that it’s become my go to cheat code. I first made it when I wanted to cover a batch of peanut butter muffins with a thick frosting for my son’s birthday party, and it blew my mind!
This super simple 5-minute vegan chocolate ganache is perfectly thick for piping fancy swirls over my favorite vegan chocolate lava cake with the perfect amount of sweetness. It’s my go-to ganache for everything, and I can’t wait to show you how it’s made!
👩🏽🍳 Why I Love This Recipe
I love recipes that look incredibly impressive but are really super simple. This vegan chocolate ganache isn’t just incredibly foolproof but also irresistibly tasty and cheaper than any store-bought ganache! It’s rich, decadent, and has a beautiful glossy finish that makes cakes, muffins, and cookies look a hundred times better. The ganache is that good, I’ve caught my boys a few times just piping it into open mouths!
The process is almost too easy to be called a recipe. I just heat the coconut cream and whisk in the chocolate chips, vanilla, and a touch of salt until melted and silky smooth. At this point, it can be used as a dipping sauce or drizzled over pancakes, but it’s so much better as a ganache. Refrigerate the sauce until firm, then whip it into shape until thick and glorious. The hard part is fending off the hungry little ninjas before I have a chance to decorate cakes with it. Ha!
What I love the most is that it takes just 4 ingredients to make it, which I always have in the pantry, unlike store-bought ganache that has a long list of ingredients. Plus, it’s versatile too! I can use it warm as a pourable dip for cookies, or whip it up to become a spreadable frosting for cakes. I’ve made countless cupcakes with this ganache and taken them to potlucks and fundraisers, and most people never even notice it’s vegan. But seeing their chocolate faces, I know they loved it as much as my family! 😀
🥘 Ingredients
I make this healthy chocolate ganache with only four ingredients. Yes, that’s all it takes!
Dairy free chocolate chips: I use dairy free chocolate chips because they melt smoothly and give the ganache its rich flavor. Semi sweet is my favorite, but you can use any kind you like.
Coconut cream: I always use the thick part of the coconut cream from the can. It creates a luscious base that makes the ganache perfect.
Vanilla extract: A splash of vanilla adds warmth and balances the chocolate.
Sea salt: Just a pinch of sea salt is all I use.
🔪 How To Make
Vegan ganache dip or drizzle:
Warm the coconut cream: I warm the coconut cream in a small saucepan until it melts and starts to bubble gently. Then, I stir in the chocolate chips, vanilla, and salt until everything blends together.
Whisk the mixture: I whisk until the chocolate melts completely and the mixture turns smooth and glossy. Then, I stop whisking so it stays silky and doesn’t get grainy.
Chocolate ganache frosting:
Chill and whip the ganache: I place the ganache in the fridge and let it firm up for one to two hours. Then, I whip it with a hand held beater or stand mixer until it turns light and fluffy.
Use the frosting: I spread or pipe the whipped ganache right away while it’s soft and fluffy. It’s perfect for topping cakes, cupcakes, or muffins.
💭 Expert Tips
My #1 Secret Tip for making vegan chocolate ganache is to never rush the melting step. I once hurried and turned the heat up too high, and the chocolate ended up lumpy instead of smooth. I recommend to just keep the cream gently warm and stir slowly until the chocolate melts on its own. It takes a little patience, but the ganache turns out silky every time.
Other Tips To Keep In Mind:
- Pick the right chocolate: I always use good quality dairy free chocolate chips. The better the chocolate, the richer the ganache tastes.
- Adjust sweetness if needed: If I’m making this for my kids, I sometimes choose milk style dairy free chocolate chips instead of semi sweet. It turns out sweeter and more kid friendly.
- Cool before whipping: I wait until the ganache is fully chilled before whipping. If it’s even a little warm, it won’t fluff up the way I like.
- Whip in small bursts: I whip just until it turns light and airy. Over whipping can make it too stiff, so I stop as soon as it looks fluffy enough to spread.
📖 Variations
This vegan chocolate ganache is my favorite quick dessert trick, and I love how versatile it can be!
Espresso: I stir in ½ teaspoon of instant espresso powder with the chocolate. I love a deep coffee flavor that tastes amazing on cakes and cupcakes.
Citrus: I mix in 1 teaspoon of orange zest while whisking. The citrus lifts the flavor and makes the chocolate taste extra bright.
Mint: I replace the vanilla with ¼ teaspoon of peppermint extract. It makes the frosting cool and refreshing, perfect for holiday treats.
🍽 Serving Suggestions
Whether you spread it, pipe it, or drizzle it, this dreamy vegan chocolate ganache is perfect for almost any sweet dessert! At Christmas, I add a few drops of green food coloring to the chocolate ganache and cover a batch of Christmas muffins or pipe it over a homemade vegan eggnog for an evening sweet drink.
This silky ganache also makes my healthy vegan smash cake look even more impressive since it’s firm. I even spread a thin layer over vegan fruit cake for an extra layer of yumminess, or pour it into a ramekin when it’s warm for homemade vegan churros.
🧊 Storage Directions
Refrigeration: I keep the ganache in a sealed container in the fridge for up to five days.
Freezing: I freeze it in an airtight container for up to two months. When I’m ready to use it, I thaw it overnight in the fridge.
Reheating: For a smooth drizzle, I warm it gently on the stove or in short microwave bursts, stirring each time until glossy again.
❓Recipe FAQs
Does it taste like coconut?
The coconut cream blends in so nicely that the chocolate is what shines through the most. If I want to make sure there’s no hint of coconut, I add a splash of vanilla and it balances everything out. My family has never complained, and honestly, they usually don’t even realize I used coconut cream at all.
How do I keep it from turning grainy?
The secret is to stir slowly and let the warm cream melt the chocolate naturally. I remember one time I was rushing and turned the heat up too much, and the chocolate clumped and ruined the batch.
What kind of chocolate works best?
I usually stick with dairy free semi sweet chocolate chips because they melt smoothly and taste great. If I’m making this for the kids, I sometimes use milk style dairy free chips because they like it a little sweeter. I’ve tried dark chocolate too, and while I enjoy the stronger flavor, my boys usually vote for semi sweet.
🥣 More Healthy Chocolate Recipes!
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📋 Recipe Card
Vegan Chocolate Ganache
This rich Vegan Chocolate Ganache is my secret cheat code for adding layers of luscious chocolate to desserts. I make it with coconut cream, vanilla, and chocolate chips, and it's ready in 5 minutes to pipe or drizzle over all your favorite sweet treats.
Servings: 8
Calories: 110kcal
Ingredients
- ½ cup dairy free chocolate chips
- ½ cup coconut cream , see note
- ¼ teaspoon vanilla extract
- 1/8 teaspoon sea salt
Equipment
Instructions
- Warm coconut cream in a saucepan over low heat. Once it’s melted and just beginning to bubble, turn off the heat and add in chocolate chips, vanilla and salt.
- Whisk until chocolate is melted and the mixture is smooth. This will take a little bit but you don’t want to heat the chocolate any more on the stove as it can seize up.
To use as a dip or drizzle:
- Use right away
To use as a frosting:
- Place in the fridge to firm up, about 1-2 hours.
- Remove and use a hand held beater or stand mixer to whip up.
- Use immediately to decorate cupcakes or spread over a cake.
Notes
- My #1 Secret Tip for making vegan chocolate ganache is to never rush the melting step. I once hurried and turned the heat up too high, and the chocolate ended up lumpy instead of smooth. I recommend to just keep the cream gently warm and stir slowly until the chocolate melts on its own. It takes a little patience, but the ganache turns out silky every time.
- Pick the right chocolate: I always use good quality dairy free chocolate chips. The better the chocolate, the richer the ganache tastes.
- Adjust sweetness if needed: If I’m making this for my kids, I sometimes choose milk style dairy free chocolate chips instead of semi sweet. It turns out sweeter and more kid friendly.
- Cool before whipping: I wait until the ganache is fully chilled before whipping. If it’s even a little warm, it won’t fluff up the way I like.
- Whip in small bursts: I whip just until it turns light and airy. Over whipping can make it too stiff, so I stop as soon as it looks fluffy enough to spread.
Nutrition
Calories: 110kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Sodium: 38mg | Potassium: 1mg | Fiber: 1g | Sugar: 7g | Calcium: 1mg
