Would you like to learn how to make Vegan Chocolate Ganache? You just need two ingredients…let me show you the simple, step-by-step directions. Ganache is easy to make and can be used in so many desserts. To make regular ganache, you only need two ingredients: dark chocolate and cream.
The ingredient list for the vegan version also only has two simple ingredients and it’s an easy swap.
Instead of heavy cream, we use the fat from a plant milk. Coconut cream is perfect! It works like a dream and gives you a dairy-free chocolate ganache that is simply wonderful.
If you don’t have a can of coconut cream, you can also use a can of full-fat coconut milk. You’ll want to chill the canned coconut milk in the refrigerator overnight.
This will make the milk fat separate and solidify on top. Use a spoon to skim the solidified coconut cream from the top of the can and proceed with the recipe. Save the rest of the coconut milk for a smoothie like this Strawberry Smoothie with Coconut!
Chocolate ganache is usually made using a 1:1 ratio of dark chocolate to cream. I found using a ratio of slightly more chocolate worked better for this vegan chocolate ganache.
I use 10 ounces of chopped bittersweet chocolate and 8 ounces (1 cup) of coconut cream.
Pro tip: Chop your chocolate finer than this picture shows. It still works when it’s this big, but after making it several times, the finer you chop the chocolate, the better this works.
I also tested dark chocolate chips, and those work as well. Make sure you’re using vegan chocolate chips if you need this to be vegan!
Try this with stevia-sweetened chocolate chips for no added sugar ganache. High quality chocolate is important for the best flavor, so it’s a good idea to splurge for good chocolate!
This ratio allows the chocolate flavor to overwhelm the coconut flavor. I didn’t want the coconut flavor to take this over. It’s still there, but it’s more subtle.
My husband Tim doesn’t love coconut flavor in his desserts, but he still really enjoyed this vegan chocolate ganache. Let me show you how easy it is to make this!
How to Make Vegan Chocolate Ganache
Step 1: Heat your coconut cream on the stovetop in a small saucepan
The first step is to heat your coconut cream properly. The right temperature is important here. You don’t want it to come to a boil, but get hot enough that it’s just about to simmer.
If it gets too hot, it will burn your chocolate, but if it’s not hot enough it won’t melt it properly. You should be able to put your finger in the coconut cream without it hurting.
Step 2: Pour the coconut cream over the chopped chocolate or chocolate chips
Step 3: Allow the chocolate and coconut cream to sit for 2 minutes
Step 4: Stir the chocolate and coconut cream until smooth
Keep stirring, folding the chocolate and cream together. Eventually, the hot coconut cream will melt the chocolate.
This works faster with more finely chopped chocolate, but it’s okay if you’ve cut corners like me. Keep stirring; it doesn’t take a long time.
If the chocolate does not melt, you can gently heat the coconut cream and chocolate together over a double boiler on the stove. But you shouldn’t need to do that.
Eventually, you’ll get to the right consistency, as shown below.
How to Use Vegan Chocolate Ganache
At this point, it’s perfect consistency for a pourable glaze. Or to just eat with a spoon. I won’t judge you. I’m not judgey at all and this might be my favorite way to use this recipe!
This consistency also works very well for chocolate covered strawberries.
The Vegan Chocolate Ganache hardens nicely when cooled and is SO SO good.
It’s not quite a hard shell that you might be accustomed to, but equally delicious.
Make some for your love on Valentine’s Day! Any chocolate lover will adore this.
You can also use this Vegan Chocolate Ganache as a Vegan Chocolate Ganache frosting.
This would also be delicious as a topping for this Dairy-Free Strawberry Ice Cream!
Two ways to Make Vegan Chocolate Ganache Frosting
- Let the vegan chocolate ganache stand at room temperature for at least and hour and then whip it with an electric whisk.
- If you’re in more of a rush, stick it in the fridge for about 15-20 minutes and then it’ll be thick enough to spread onto a cake.
This recipe makes the perfect amount of vegan frosting for a two-layer cake, like this Vegan Chocolate Cake.
You can also use a piping bag and pipe this onto cupcakes.
Can I use almond milk for this recipe?
Almond milk doesn’t work well because it lacks the fat necessary to create the desired consistency.
Can I make Vegan Chocolate Ganache with no coconut?
The fat content of the coconut cream is perfect for this recipe and mimics cream from cow’s milk most closely. It will be difficult to get a close match without the coconut.
The ratio of chocolate to coconut in this recipe is designed to mask the coconut flavor as much as possible. You won’t taste it as much as you may think!
Can I use this Vegan Chocolate Ganache for cake?
Yes! It is what I use for this Vegan Chocolate Cake and would also be delicious for this Superfoods Chocolate Cake!
If you try this vegan ganache recipe or any of my other healthy recipes, please share it on Instagram and I’ll feature you! Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful in helping my recipes get discovered. I appreciate you!Print
How to Make Vegan Chocolate Ganache
- Total Time: 10 minutes
- Yield: 8 servings 1x
This Vegan Chocolate Ganache is simple to make with just two ingredients and you can use it in so many ways!
- 10 ounces good quality dark chocolate, finely chopped
- 8 ounces (1 cup) coconut cream
- Heat your coconut cream in a small saucepan over medium low heat. You don’t want it to come to a boil, but get hot enough that it’s just about to simmer. If it gets too hot, it will burn your chocolate, but if it’s not hot enough it won’t melt it properly. You should be able to put your finger in the coconut cream without it hurting.
- Pour the heated coconut cream over the finely chopped chocolate and let it sit for two minutes.
- Stir the chocolate and coconut cream, folding them together. Keep stirring until the chocolate is melted.
- Use at this temperature for a pourable glaze or to dip fruit. Allow to cool to use as a vegan frosting.
*If your ganache gets too hard at any point, you can always gently reheat it to soften.
- Prep Time: 10 minutes
- Calories: 266
- Sugar: 13.4 grams
- Fat: 20 grams
- Carbohydrates: 19.4 grams
- Protein: 2.5 grams
This recipe was first published in 2018. I added more details to the post in 2022. Links to products are affiliate links.
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slope game says
I love your idea. These recipes must help to improve my cooking skills.
Jessica Thomas says
Hi there x would you use the same ratio of ingredients with vegan white chocolate please?x
I’m sorry I haven’t tried it.
I want to make this as a filling in a cake. How far in advance should I make it? Should it cool before I put it in the cake? If so, how long? Can it be stored at room temperature or does it need to go in the fridge if I make it the day before? Thank you!
Made today for a drip cake have leftover scan the ganache be frozen
The taste of this was great but I wish I had stuck to a 1:1 ratio because I wanted to do a drip cake. With the ratio as written, my ganache was too thick to drip and I had to just spread a ring around my cake. I’d make again but with more cream.
Hi! Is there a way to flavor this with a liquor while keeping the thick consistency?
Hi, would this set solid when in moulds?
It will be a soft solid.
I plan to try this recipe but I’m frustrated with all the advertisements in the way. Not only are they all over the article, but when I went to print the recipe, there were multiple huge ads on the pages.
It is really good and didn’t taste any different than “regular” ganache I’ve had before. I used Enjoy Life chocolate chips and So Delicious Vanilla Coconut creamer. I do not like coconut flavor and I couldn’t taste coconut at all personally.
I’m really sorry that the ads bothered you. By having ads on my site, I’m able to provide free content for my readers. Without ads, I’d have to charge for my site somehow, because I can’t afford to do this work for free.
Amy Clifford says
Hi, just wondering if this ganache is suitable for fondant covered cakes. Thank you
Hi there! I’m sorry but I’m not sure as I haven’t tried it.
Molly Dickson says
I want to try your recipe today, but I have a question first. Do you just use the thickened cream from coconut milk, or does that include the milk also. If just the cream, how many cans do I need. Thank you for your time.
Carla Raymond says
I used one cup with the milk and solids. And it’s amazing!
Hey! Will this ganache have a coconutty flavor to it? Or does the chocolate overpower it?
No, it doesn’t have a strong coconut flavor at all. Mostly chocolate!
Very nice texture and very easy to make! I love how there are only 2 ingredients! Very yummy too!
Thanks for your feedback Alaynah!