Ganache was created circa 1850, but there's speculation on whether Swiss or Parisian bakers developed it first. Rich, sweet and smooth, ganache is essentially a creamy, chocolate dessert topping that is typically prepared with chocolate and heavy whipping cream. This lactose-free version of the dessert topping is every bit as rich and delicious, and it is great for icing dairy free cakes like this Dairy-Free Devils Food Cake or these scrumptious Dairy-Free Chocolate Cupcakes. You can also use it other sweet treats.
Ingredient Substitutions and Cooking Tips
Chocolate ganache is a go-to topping when buttercream frosting or whipped cream topping won't do. You can use this dairy-free chocolate mousse-like icing on a variety of vegan sweets. Here are seven ideas for making the most of your vegan chocolate ganache:
Vegan Chocolate Ganache-Filled Tartlets- Find a no-bake vegan tartlet base. Many use dates, rolled oats, walnuts or pecans and maple syrup. Fill the tartlet with the ganache and chill for 2 hours.
Vegan Chocolate Ganache Glazed Cake with Glaze- Glaze your favorite vegan chocolate cake with chocolate ganache. Drizzle a vegan bundt cake with warm ganache for a chocolatey finish.
Vegan Whoopie Pies- Instead of the traditional coconut cream filling, use chocolate ganache as the filling to make a double chocolate dessert dream.
Vegan Chocolate Cupcakes with Ganache- Treat the vegan ganache as a frosting on chocolate cupcakes. Cool completely before frosting using a cake spatula. Top with a Maraschino cherry.
Vegan Boston Cream Pie- To get the usual swirl that tops Boston cream pie, score the spiral lines with the point of a paring knife, starting at the center and pulling outward slowly to the edge.
Vegan Brownie Trifles- Layer vegan brownie bites with chocolate ganache and fresh fruit like berries to create a chocolatey vegan trifle. You can use a large trifle bowl or individual parfait cups.
Vegan Peanut Butter Cups- Use cupcake molds to make your own vegan peanut butter cups. Simply pour a layer of ganache, add a layer of peanut butter mixed with a little powdered sugar, vanilla extract, and salt), top with a layer of ganache and chill for 2 hours. Remove from the cupcake mold and voila.
- 1 cup unsweetened plain soymilk
- 2 ½ cups dark dairy-free chocolate chips
- 1. In a small saucepan over low heat, combine the soymilk and chocolate chips.
- Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm or slightly cooled.