Vegan Ganache (2 Ingredients!)

This vegan ganache is perfect to drizzle over vegan ice cream or cheesecakes, but I also love using it as a vegan ganache frosting for cupcakes! This is the perfect ganache to make if you’re dairy-free or vegan.

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 50

Bake 25

Total Time 1 15

Servings cups

Calories 2216

Author Gabby Kislanko

Equipment

Heat proof mixing bowl

Ingredients

1½ cup heavy cream or full fat coconut cream
12 oz semisweet or dark chocolate, chopped (or chocolate chips)

US Customary - Metric

Instructions

Chop the chocolate and place in a heat proof bowl. Pour the coconut cream into a small saucepan and place over medium heat.
Heat until it simmers, then pour over the chopped chocolate. Stir together until the chocolate has melted completely. Refrigerate until it sets and thickens into a spreadable/pipe-able consistency. Use for piping on cupcakes or spreading on a cake.

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Ganache: Either let the ganache firm up at room temperature or in the fridge if you are short on time.

Nutrition