Chocolate ganache is a simple treat made of just two ingredients: non-dairy milk and chocolate. It’s perfect for cake drips, a cupcake filling, or for turning your buttercream extra rich and fudgy.
Why you should make this ganache:
- It’s easy to make with just two ingredients!
- It’s versatile – you can do so many different things with it
- It makes beautiful cake drips
Two simple ingredients
Non-dairy milk: Use a thick non-dairy milk for the best outcome. I typically use soy or oat milk.
Non-dairy chocolate: I recommend using a high quality semi-sweet chocolate bar for the best outcome, but you can also use chocolate chips.
Tools and Accessories Used
Heat resistant bowls: You’ll need two heat resistant bowls for this recipe – one to heat the milk in and another to combine the two ingredients.
How to make this chocolate ganache
- Prepare. Place the chocolate in one heat resistant bowl and the milk in another heat resistant bowl or a saucepan.
- Heat the milk. Heat the milk in the microwave or on the stovetop until it’s hot but not yet boiling.
- Pour over the chocolate. Pour the milk evenly over the chocolate and don’t stir yet.
- Allow to sit. Let the mixture sit, without stirring, for approximately three minutes.
- Mix. Use a fork or small whisk to stir the mixture until smooth and creamy.
- Cool. Cool the ganache before using.
How to use this ganache
This ganache can be used in a lot of different ways:
- Cake drips: Ganache drips turn your cake into beautiful cakes. Find my full tutorial for how to make a chocolate drip cake here.
- Cupcake filling: Press small holes into your cupcakes and fill each with a small amount of ganache.
- Drizzle: Drizzle ganache on cupcakes, cookies, ice cream, or any dessert you’d like.
- Buttercream: Add ganache to buttercream for a rich, fudgy frosting.
Tips and tricks
Use a high quality chocolate: For the best results, use a high quality semi-sweet chocolate bar.
Let ganache sit before stirring: Once you pour the milk over the chocolate, let the mixture sit without stirring for three minutes, then stir.
Reheat slowly: If you need to reheat this ganache or if the ganache isn’t completely smooth upon stirring, heat in the microwave in 10 second intervals or using a double broiler, being sure not to burn it.
Make Ahead
If you want to make this in advance to use later, prepare it and place in an air-tight container. Refrigerate until use, then bring back to the desired temperature.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Vegan Chocolate Ganache
Ingredients
- 4 ounces (113g / approximately 3/4 cup chopped) non-dairy chocolate*
- 1/2 cup (120mL) non-dairy milk*
Instructions
- If using a chocolate bar, chop into small pieces. Add the chocolate to a heat resistant bowl. Add the milk to a separate microwave-safe bowl or a saucepan.
- Warm the milk in the microwave or on the stovetop until hot but not boiling. Pour overtop the chocolate. Let sit for about three minutes, then whisk until smooth and creamy.
- If using for a chocolate drip cake or for drizzling on cupcakes, allow to cool slightly (you want it to be warm but not too hot) before using. Click here for the tutorial.
Notes
- Non-dairy chocolate: I recommend using a high quality semi-sweet chocolate bar for the best outcome, but you can also use chocolate chips in a pinch.
- Non-dairy milk: Use a thick non-dairy milk for the best outcome. I typically use soy or oat milk.
You are my hero! 🙏
as i always struggle with british / american sizes I am glad to find the metric system here, thx a lot