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Discovered: vegan chocolate ganache

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Nyleve Mar 4, 2012 09:23 AM

A friend has recently decided to adopt a vegan diet. I was going over for dinner and at the last minute offered to make dessert - a vegan chocolate cake (simple, nothing weird about it - usually called "wacky cake" or some other such name) but didn't have anything in the house to top it with. Can't use whipped cream and didn't have any decent fruit. So I decided to make a chocolate ganache glaze using canned coconut milk instead of cream. Bingo. Works perfectly - no real coconut flavour to interfere with the chocolate and with a texture almost indistinguishable from a standard ganache. I haven't tried making truffles this way, but I'll bet it would be fine too. Excellent alternative for anyone who can't have or wishes to avoid dairy.

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  1. chefj RE: Nyleve Mar 4, 2012 10:50 AM

    No coconut flavor???? That seems impossible.

    2 Replies
    1. re: chefj
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      Nyleve RE: chefj Mar 4, 2012 11:34 AM

      If it was there, it was very very subtle. I used a good dark chocolate, and in combination with the cake, I could taste no coconut.

      1. re: Nyleve
        chefj RE: Nyleve Mar 4, 2012 12:18 PM

        Cool, not that coconut and Dark Chocolate are not great together.

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      wonderwoman RE: Nyleve Mar 4, 2012 04:22 PM

      sounds great for lactose intolerant people as well (not me , but a couple in my circle). what proportions did you use?

      9 Replies
      1. re: wonderwoman
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        Nyleve RE: wonderwoman Mar 4, 2012 05:08 PM

        I used pretty much 4 oz. chocolate and about 1/2 cup coconut milk. This made a spreadable ganache that firmed up just enough when cool.

        1. re: Nyleve
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          magiesmom RE: Nyleve Mar 4, 2012 07:07 PM

          This is good to know, thanks.

          1. re: magiesmom
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            addicted2cake RE: magiesmom Mar 5, 2012 01:49 PM

            Thanks from me, too!

          2. re: Nyleve
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            wonderwoman RE: Nyleve Mar 4, 2012 07:29 PM

            thanks. i use a lot of coconut milk so it's always on the shelf. nice not having to buy a pint of cream when i only need 1/2 cup.

            i assume you just heat the coconut milk and pour it over finely chopped chocolate.

            1. re: wonderwoman
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              Nyleve RE: wonderwoman Mar 5, 2012 05:34 AM

              I was lazy and in a hurry. I just put chopped chocolate in a bowl with the coconut milk and nuked for 15 second intervals, stirring after each. At one point I overnuked it and it began to separate so I just stirred in a bit more coconut milk and it smoothed out nicely.

              1. re: Nyleve
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                wonderwoman RE: Nyleve Mar 5, 2012 05:38 PM

                just tried it -- scalded 1/2 trader joe's light coconut milk, then stirred it into 4-ounces finely chopped bittersweet chocolate (tj's 72% pound+). added a shot of vanilla.

                came out great. thanks.

                1. re: wonderwoman
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                  Nyleve RE: wonderwoman Mar 5, 2012 06:03 PM

                  Fantastic. Always good to get confirmation!

          3. re: wonderwoman
            cowboyardee RE: wonderwoman Mar 4, 2012 08:53 PM

            Keep in mind when cooking for vegans, people with milk allergies, and maybe people with lactose intolerance (I'm not sure if this is as much of an issue for LI) that the majority of chocolates on the market use milk fat and sometimes milk solids. Dark chocolate included. You'll have to read the labels carefully if you want to avoid any and all milk products in chocolate.

            1. re: cowboyardee
              goodhealthgourmet RE: cowboyardee Mar 5, 2012 06:06 PM

              good point! fortunately there are a lot of good options for dairy-free dark chocolate nowadays.

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            Jjjr RE: Nyleve Mar 4, 2012 07:36 PM

            Nice idea. I'm not vegan but whenever I see a recipe along these lines it's always silken tofu that makes up the 'cream,' element which doesn't sound all that good. This sound even better than cream!

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