Vegan Dark Chocolate Ganache
400ml Coconut MilkFrom a tin
400g Dairy Free Dark Chocolate
As you may have noticed, more and more of my recipes and vegan. I am now vegan myself so anything that I post that isn’t vegan is either something I made a while ago or something made for someone else. You have also probably seen that I’ve started selling my cakes at markets and I’m trying to make more of my cakes vegan (and also adding the the odd gluten free one). I had all my cakes for my latest market planned out before I realised that one of them used a chocolate ganache drip made with chocolate and cream. I didn’t think the cake would look as effective if I didn’t use ganache so I set to work trying to make a vegan ganache. This vegan dark chocolate ganache is what I came up with.
I couldn’t believe it actually worked to be honest with you! With just two ingredients and the same method as regular ganache, this recipe worked wonders. It uses coconut milk from a tin but the rich dark chocolate covers any trace of coconut flavour. You can use this recipe for a drip cake, for covering cakes or cake pops or for whipping as a cake filling. Check to make sure your dark chocolate is vegan (I use Bourneville or at the moment Morrisons own dark chocolate is vegan).
Heat the coconut milk from a tin in a saucepan until near boiling. Break up the dark chocolate, take the coconut milk off the heat and add the dark chocolate. Mix well until all the chocolate is melted and evenly mixed in.
Leave to cool until the ganache is cool enough to to touch and is thickened. My top tip for using ganache as a drip on a drip cake is to chill the cake for about 30 minutes. This means the ganache will have cooled before it drips all the way to the bottom of the cake.