Super easy and luscious Vegan Dark Chocolate Ganache recipe
Dark Chocolate is a staple in my house, I will take on anyone “American Gladiator” style if they dip into my secret stash. One of my all time favorite preparations of it is a rich ganache.
You can use Dark Chocolate Ganache to make truffles, cake/pie filling, icing, ice cream topping and it is an amazing dipping sauce for berries.
The texture is amazing, it is silky and smooth and melts it your mouth. If you’ve ever had a Lindt Lindor truffle, you know what I am talking about. This “stuff” makes up the inside and I could literally just eat it by the spoon fulls. Which, I may or may not have done a couple of times…
It’s super easy to make and you will not regret it!
It’s basically two steps.
Step 1: Heat the coconut milk and pour over vegan dark chocolate chips
Step 2: Whisk until smooth
Step 3: Indulge
Vegan Dark Chocolate Ganache
- 16 oz Vegan Dark Chocolate Chips
- 13.5 oz Can Coconut Milk
- 1 tbsp Coconut Oil (*Optional* Add to truffles & Icing for a firmer set)
Place the dark chocolate chips into a medium size, heat resistant bowl.
Add Coconut oil if using and set aside.
Heat the Coconut Milk in a medium sauce pan over medium-low heat. Heat until it just starts to boil.
Slowly pour the Coconut Milk over the chocolate chips.
Let sit for 1-2 minutes.
Using a whisk or rubber spatula mix until smooth.
Cooling time varies, depending on what you’re using it for.
Truffles – Refrigerate for 3-4 hours minimum. Preferably, let set overnight.
Chocolate Sauce – Let cool at room temperature for 30 minutes to an hour, for immediate use.
Icing – Refrigerate for 3-4 hours for a firmer texture. Preferably, let set overnight. Cool at room temperature for 30 minutes and use immediately for a chocolate syrup effect.
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