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Chocolate Ganache

chocolate ganache recipe

Serve velvety dairy-free Chocolate Ganache over ice cream, brownies or cake.

I’ve been making dairy-free, vegan chocolate ganache for years and didn’t think about sharing it here until recently. The recipe is as simple as can be with only two ingredients –dark chocolate and coconut milk.

Traditional chocolate ganache is generally made with chocolate and heavy cream, however, my version is dairy-free and vegan, using coconut milk in place of the heavy cream. I haven’t tried making this with other types of dairy-free milk so I’m not sure if that will work. If you do find a substitute, please stop back by and let us know about it!

Chocolate Ganacheprint

  1. Combine coconut milk and chocolate in a small saucepan
  2. Heat over very low heat
  3. Stir until melted
  4. Remove from heat
  5. Drizzle over ice cream, brownies or cake

Makes 1/3 cup ganache

I love using this vegan Chocolate Ganache on baked goods; when cooled it firms up and hardens into a chocolate shell type topping. The boys and their friends love this ganache drizzled over brownies. With caramel sauce. But that’s another story, or recipe, which I’ll be posting next week, so stay tuned.

Here are some of my dessert recipes on which to drizzle this chocolate ganache:


posted on October 4, 2013, 23 comments

  1. Karen

    Awesome thanks!!
    Do you have a simple recipe for a plain vanilla ice cream?

  2. Christi Hamburger

    YUM!!! Thanks Elana!!!

  3. Is the coconut milk straight from the can or is it the stuff the is on the top when the canned coconut milk is refrigerated?

  4. Linda

    Which coconut milk do you use? I assume you mean the canned coconut milk used for Thai cooking. If so, do you use the full fat or the light version?

  5. elaina

    is this made with a chocolate bar like a lindt or dagoba or just plain unsweetened chocolate bar like you bake with??

  6. Mia

    Thank you Elana for this simple and yummy recipe!

    I will make it with Dagoba baking chocolate. I will sweeten it to my taste with some powdered xylitol.

  7. Linda

    Thanks Elaine, but what about the
    Coconut milk…?

  8. Lianne @ EAT and get MOVING @ eatandgetmoving.wordpress.com

    Delicious! I love chocolate ganache made with coconutmilk! I make this all the time… didn’t know it had such a fancy name ;-) But you’re right! It does taste like regular ganache! I make mine with a tsp sunflower seed lecithin to keep it from separating, which happens rather quikly with the brand of coconut-milk I use… so that might be a helpful tip to some of you who want a smoother texture too :-)

  9. We make this kind of ganache waaaaay too often :) A spoonful or two all by itself is a pretty common dessert for us.

  10. Sara

    Hi
    I haven’t tried this yet….would it be possibly to turn this ganache into truffles? Perhaps add some orange essence?
    I have only ever made dairy truffles but can no longer eat them, and would love an alternate for Christmas .

    • I live in the UK, over here we get coconut cream and coconut milk. I’ve made chocolate truffles using coconut cream, they turn out great. I recon if you allow a can of coconut milk to separate in the fridge and then use the coconut cream from the top this should give you the best results. I add a some coconut fat to mine too, it makes them smoother and they stay firm for longer out of the fridge. A little vanilla is nice too.

      Experiment and enjoy – its difficult to go far wrong and you can always eat the experiments ;-)

  11. Nicola

    In terms of whether other kinds of nut milks will work, I use almond milk and it works great!

  12. Kiran @ KiranTarun.com @ kirantarun.com/food

    I love using coconut milk in place of cream. This looks delectable!

  13. This looks really delicious. I love all things chocolate so I am sure I would enjoy this too.

    I like how using coconut milk as a cream substitute still leaves the ganache with a thick and rich texture.

    I have tried substituting cream with almond milk, but it turned out far too thin and it didn’t really end up tasting like a ganache.

    I can’t wait to give this a try. Thank you for sharing your recipe!

  14. Tia

    I’ve used almond milk and even water. I think any liquid will do. If you increase the liquid, the final product stays softer. Increase the chocolate, and it stays more firm. I’ve used a bag of chocolate chips with 1/4 cup of almond milk and a teaspoon of vanilla, microwaved in small increments just till smooth as a layer of ganache in a bar cookie recipe. It comes out gooey and soft – like using sweetened condensed milk in the old days!

  15. albina

    Hi Elana,
    I have made this ganache with almond milk and it’s delicious- works great! Love your blog…..I used to read your recipes before discovering my gluten intolerance- who knew!!! Thank you Thank you!!

  16. MLR

    To all who use almond milk,coconut milk and water as subs-please write which chocolate u use also because the ingrediants and different brands vary-and therefore have in impact on the way it all turns out….

  17. Recently I’ve been thinking about good old childhood trips to Dairy Queen. So I have been wanting to find a nice (healthy version) of hard shell chocolate to pour over some dairy-free ice cream, this sounds like it might just work perfect!!

  18. Juli

    Excellent! I’ve used this delicious recipe over 10 times! It is a MUST to try this!

  19. Catherine A

    My son was just diagnosed with severe lactose intolerance. Today, I start my journey trying to find good recipes and explore a new way of cooking. I found your website first. I an excited to try this recipe however the link for chocolate say it is not dairy free. Is this recipe dairy free? Thank you SO much.

  20. Jean walnridge

    What is coconut milk fat? How does it come? Where do I find it? I want to make your Paleo brownies. Where do I find vanilla stevia? Only powdered stevia is at whole foods.

  21. Made the ganache yesterday to frost brownies, also your recipe. My daughter was having a chocolate emergency… The brownie/ganache combo was perfect!

    Thank you for your recipes, love them. And thanks to your boys for their tough job of recipe testers. ;)

    In addition to gluten intolerance and RA, I also have diabetes, so I am very strict with sugar. To that end, I use Chocoperfection dark chocolate in the ganache recipe. It was perfect! I purchase Chocoperfection online, directly from the maker.

    To the commenter asking about coconut milk fat, I use canned coconut milk, the same brand that Elana linked to in her blog post. When the can sits undisturbed for some time, the fat rises to the top, separating out of the milk. Refrigerating the can may speed this process up. Open the can with a can opener, and scoop the fat right off the top. The remaining fat and milk may be mixed together again in a blender or by hand, and is great in recipes, in coffee, tea, etc.

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