Whipped Ganache | Non-Dairy

Whipped Ganache | Non Dairy

Details

This super smooth, whipped ganache spreads like a buttercream, but tastes like the best dark chocolate ganache.
  • Serves: Makes 2 1/4 cup
  • Active Time: 15 mins
  • Total Time: 45 mins
  • Views: 18,030
  • Success Rating: 25% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Whipped Ganache

• 8 ounces chocolate (70 to 72%), finely chopped
• 7/8 cup canned coconut milk, do not use light
• 1/2 cup cane sugar
• 1/4 tsp sea salt
• 2 tsp pure vanilla extract
• 1 tsp chocolate extract
• 1 ounce vegan butter, small cubes, room temperature

Method

Place the chocolate in a heat-proof bowl. Set aside.

Place the coconut milk in a small saucepan. Add sugar and salt and place over medium heat. Bring to a low boil, whisking a few times until the sugar has dissolved.

Immediately remove the saucepan from the heat and pour the hot milk over the chopped chocolate. Rotate the bowl so the chocolate is completely covered. Cover the bowl with a plate and let stand undisturbed for 4 minutes.

Add the vanilla and chocolate extracts and whisk from the center out just until the chocolate is smooth and glossy.

Allow the ganache to thicken at room temperature for 20 to 25 minutes, or until it has cooled and easily coats a spoon.

To whip the ganache, beat it with a hand-held or stand mixer for a few minutes or until it begins to thicken and lighten.

Add the bits of butter and continue mixing until the butter is fully incorporated and the ganache has thickened and is easy to spread.

The ganache can be covered and kept at room temperature for a few hours.

Refrigerate in an airtight container for up to 4 days. Allow to soften at room temperature before using. If needed, the ganache can be whipped again.

13 Comments

  • Yoly  D
    Yoly D
    Hello! We don't get vegan butter in Panama. What else could I use? Thanks
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Yoly - Thanks so much for learning with Rouxbe. You could try the following for a vegan butter substitute - let me know how it turns out! Chef Kirk 1½ cup melted refined coconut oil ½ cup nondairy milk ¼ cup light olive oil ½ tsp. sea salt 2 teaspoons liquid lecithin Blend all in a food processor...enjoy!
  • Sharon  K
    Sharon K
    Hi Yoly, I am a student and Raw Vegan Chef. I wanted to give you some tips that I use to eliminate processed products. Coconut is quite versatile. I always keep raw coconuts, and dry coconut in my refrigerator and pantry. I take raw coconut meat from 1-2 coconuts (1& 1/2 - 2 cups cleaned) and add 4-8 ozs. of coconut water and process to desired consistency in a high speed blender. Less water is a thicker, but very "cream-like" emulsion. More water is a thinner "yogurt-like" texture. I also process my own "coconut manna or coconut butter". I own a spectrum melanger for tahini and nut butter. It is the best option for processing plant-based butters. Before I purchased that unit, I used my food processor to make coconut butter. Pour enough dried coconut flakes to cover your "S-Blade". Run your processor on high until the coconut starts to liquify, be sure to stop the processor every couple of minutes and use a spatula to scrape down the side walls of your processor to keep the proper texture as you process. Allow the liquid to cool for 30- 60 minutes in the processor bowl. Then, add 2 cups of additional dried coconut flakes and process to desired consistency. I split my mix and place in two glass jars, storing one at room temperature and one in the refrigerator. It adds beautiful consistency to desserts, I try to use small amounts as recommended by FOK. For the above referenced recipe, use refrigerated coconut butter, start with 1/2 the butter, add more as needed until you achieve the desired consistency. Remember that the coconut oil components of coconut butter can harden under 70 degrees Fahrenheit and you may see streaking when finished desserts are refrigerated. Be sure to blend well and re blend if needed after refrigerator storage to attain optimal results. Good Luck!
  • Nika S
    Nika S
    Hi Yoly, maybe you want to give Nina's vegan aquafaba butter a try, I heard good things about it: https://www.washingtonpost.com/recipes/vegan-aquafaba-butter/14921/?utm_term=.226b9b7b40fb
  • Joseph M
    Joseph M
    I don't use vegan ingredients what can I substitute it with could I just use regular butter
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Joseph and thank you for your question. Indeed, you can substitute heavy whipping cream for the coconut milk and regular butter for the vegan butter. If you wish. Thanks so much! Chef Kirk
  • Joann  H
    Joann H
    What could I use instead of coconut? Allergies
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Joann and thanks for your question. So you could use coffee, water, olive oil, or even fruit in this non-dairy ganache - I've made with coffee in the past and it was excellent! I hope this helps. All the best, Chef Kirk
  • Melina G
    Melina G
    The comments from the chefs are so helpful; it would be nice to have the option to print to include the comments.
  • Karen L
    Karen L
    Can't wait to try this. Is there something I can use instead of chocolate extract?
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Karen! You can just skip the chocolate extract. If you want to impart a different flavor, you can use almond extract, hazelnut extract or another flavor that you would like to add. I personally find that just vanilla works fine. Lauren
  • Lynn  S
    Lynn S
    Hi. Regarding the vegan butter, anything I’ve found has salt. There does not appear to be non salt vegan butter. So, is that okay? Or better yet, who makes one and where can it be found? Lynn
  • Char N Rouxbe Staff
    Char N
    Hi Lynn--thanks for writing. A go-to in many plant-based kitchens is a vegan, salt-free, cultured vegan butter by Miyoko's Kitchen. It comes in a blue package. You can find it in many markets, as well as her website: www.miyokos.com Hope this is helpful to you. -Char

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