This Dairy-Free Chocolate Ganache Recipe Is Creamy and Satisfying (2024)

FAQs

What can you substitute for heavy cream in ganache? ›

The easiest way to replace cream in your ganache is by using milk. If you want to still have a rich flavor and make up for the loss of fat in your ganache, you can add butter. But, if you're looking to reduce the fat content in your ganache, then there's no need to add butter.

The best ganache is made from high-quality chocolate (we recommend Barima Artisanal chocolate) and whipping cream with a high fat content (preferably 36%). By selecting good quality ingredients, you will give your ganache an intense flavour and smooth texture.

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

Vegan Chocolate Ganache (2 ingredient!)

This dairy-free ganache is made with dark chocolate and coconut milk. Perfect for frosting cakes, topping desserts and making truffles with. Makes just under 2 cups.

Milk and Butter

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

Cut up the butter, stir it into the mixture and blend. Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

2:1 Ratio Ganache

For a very thick, almost solid fudge-like ganache which is perfect for making truffles or thick fillings for cookie sandwiches, macarons, or tarts, you want to use twice as much chocolate compared to the cream. This would mean 8 ounces of chocolate to 4 ounces (1/2 cup) of cream.

Good Quality Chocolate – For a classic ganache, use high-quality semisweet chocolate bars or chips (35-55% cacao) or bittersweet chocolate (60% cacao). It also works with milk chocolate and white chocolate.

KEY TIP: The easiest way to make the sides and surfaces smooth is when the buttercream or ganache is slightly on the firm side, cold out of the fridge. So if you handle it for too long and it starts getting soft again, just pop it back in the fridge briefly.

Ganache may have additions like eggs or sugar as well as glucose or honey to help smooth the texture. Chocolate ganache is used in making coating cakes or as a truffle filling and pastry cream filling. What Is A Broken Ganache? A broken ganache is where the fat and the chocolate separate and become gritty.

What's the difference between a truffle and a ganache? ›

Differentiation and Common Ground

Texture: Truffles have a soft and creamy center, while ganache's texture can vary depending on its purpose. It can be smooth and pourable or firm and spreadable.

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Some of the best substitutes include coconut cream, soy milk, olive oil cream, vegan soy heavy cream, non-dairy milk and cornstarch, and vegan cashew cream. You can also use store-bought dairy-free creamers to replace heavy cream in recipes.

Most people might think that white chocolate is a type of chocolate, but it is not. It actually does not contain any chocolate solids or cocoa powder. Instead, it is made up of cocoa butter, milk fat/milk powder, sugar, and flavorings. Vegan white chocolate, on the other hand, is a dairy-free white chocolate.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

To thicken your ganache, try putting it in the fridge for an hour. After half an hour, take it out and stir it to help it set. If you don't have an hour to wait, try adding more melted chocolate. For a thick ganache, you'll want twice as much chocolate as cream.

You can substitute whole milk for heavy cream in recipes that call for a small amount of cream to thin the frosting. Recipes that rely on heavy cream as a main ingredient, such as ganache, don't adapt well to whole milk. Also, consider the event you are serving the cake at, as well.