Chocolate Ganache

With only 2 ingredients, this Chocolate Ganache recipe is as simple as can be. All you need to make it is dark chocolate and coconut milk. I’ve been making this dairy-free dessert topping for years and the boys absolutely love it!

Traditional chocolate ganache is made with chocolate and heavy cream. My dairy-free Chocolate Ganache recipe uses coconut milk instead of heavy cream. I haven’t tried making Chocolate Ganache with other types of dairy-free milk so I’m not sure if that will work. If you do find a substitute, please leave a comment and let us know about it!

Chocolate Ganache

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  • Combine coconut milk and chocolate in a saucepan
  • Heat over very low heat
  • Stir until melted
  • Remove from heat
  • Drizzle over ice cream, brownies, or cake
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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 my Paleo Caramel Brownies which use this incredible topping along with my Vegan Caramel Sauce loaded on top of my Paleo Brownies.

Drizzle this velvety dairy-free topping over these dairy-free dessert recipes:


46 responses to “Chocolate Ganache”

  1. 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.

  2. 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.

    • Hi Jean, I link to all of the ingredients in the green text highlighted in the ingredients portion of the recipes. Coconut milk fat is at the top of the can of the coconut milk that I link to :-)

  3. 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!!

  4. 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….

    • MLR, thanks for your comment! Lots of folks have experimented with good results and left the details in their comments. I hope you love this recipe as much as we do!

  5. 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!!

  6. 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!

  7. 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!

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Recipes » Toppings » Chocolate Ganache