Chocolate Ganache is typically an emulsion of chocolate and cream, sometimes with added butter. Vegan Ganache, at its simplest, is an emulsion that uses a rich plant milk and quality chocolate. The small amount of oil is optional but helps to create a beautiful gloss. Changing the proportions means we’ve made the perfect chocolate truffles.
The following recipe is the formula for a pourable ganache glaze. Adjust as needed with more chocolate or more plant milk, after the test.
Tips for a successful Chocolate Ganache Glaze:
- Choose a chocolate that tastes best to you right out of the package—the chocolate is what you will taste.
- Don’t deviate from the chocolate percentage listed in the recipe.
- Chop the chocolate finely.
- Use a rich plant milk- original or full-fat oatmilk – I use Oatly, or soymilk
- You need the milk to be hot enough to melt the chocolate, but not boiling.
This vegan Chocolate Ganache Glaze is delicious on my recipe for Chocolate Cake to Live For, because you can never have too much chocolate! Also great on Pistachio Butter Stuffed Dates with Chocolate Ganache.
Chocolate Ganache
Ingredients
- 8 ounces / 227 grams dark chocolate 68% to 72%, finely chopped
- 1 1/4 cups / 300 ml oat milk such as oatmik,original or full fat, or soymilk (more as needed to adjust consistency)
- Pinch fine sea salt
- 1 teaspoon /5 ml pure vanilla extract
- 2 teaspoons / 10 ml mild tasting extra-virgin olive oil
Instructions
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Add the chocolate to a heatproof bowl and set aside while you heat the milk.
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Pour the milk and pinch of salt into a small saucepan. Cook over medium heat, whisking a few times to a low boil.
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Once the milk has stopped boiling, pour the chopped chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 2 minutes.
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Add the vanilla and olive oil (if using) and whisk from the center out only until smooth and glossy.
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Keep the bowl of ganache at room temperature while you test the final consistency. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but should still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk, and repeat the test. Add a second tablespoon if needed.
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Pass the ganache through a strainer into a bowl. Whisking slowly will speed the process.
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Allow the ganache to thicken at room temperature for 15 to 25 minutes, or until it will coat a spoon thickly with minimal dripping but remain pourable. Stir a few times from the outside into the center before glazing.
Notes
The glaze can be refrigerated in a tightly closed container for up to five days and frozen for several months. The glaze hardens when it is cold and will need reheating. To reheat, spoon the glaze into a heatproof bowl that fits over a saucepan of barely simmering water. When about two-thirds of the glaze has melted, stir gently until smooth. Adjust the consistency as needed by stirring warm nondairy milk into the glaze a little at a time.
Recipe adapted from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, Running Press, by Fran Costigan
