After the success of my Vegan Chocolate Glace Icing recipe, I wanted to post another vegan icing, but didn’t quite know what – until I made this coconut – cream ganache to ice a cake for a vegan friend. I didn’t think it would turn out that great (I’m a little skeptical about substituting things like coconut cream, although I usually do it anyway – I mean, why not?) but surprise – it was absolutely delicious, sweet, dark and rich – not to mention amazingly easy to make. 1:2 ratio, in pot and stir. Just like that. Only don’t get any water in it – that will ruin it.
It was another surprise for me to discover that Beacon dark chocolate (Midnight Velvet) does NOT contain milk. Very dark chocolate (over 70% cocoa) is even less likely to contain dairy – I use Lindt Excellence 70 and 85% regularly in vegan baking. I don’t know if Beacon chocolate is produced internationally or just here in South Africa, but I’m sure it’s not the only dairy free chocolate. So check the ingredients of your chocolate, you may be surprised!
This ganache would work well as a tart filling, a rich chocolate sauce, or to fill and ice cakes. Ganache can be beaten for a fluffier icing, but I prefer it silky smooth.
Vegan ganache being used as a tart filling (left) and icing (right). Cake pictured is my gluten-free vegan chocolate cake (search ‘chocolate cake’) baked in two sandwich tins.
So here is the recipe. I used the same ratio (1 ml cream to 2 grams chocolate) as I do with ordinary ganache, and it worked a treat. Hope you enjoy this recipe as much as I did! 😀
100 ml coconut cream
200 g dairy-free dark chocolate
Break up the chocolate into small pieces. Place chocolate and coconut cream into a glass bowl over a pan of boiling water on the stove or in the top of a double boiler. Heat and stir with a wooden spoon until chocolate has melted and combined with the cream. Cool slightly and use as desired.
Feel free to adapt the recipe however you want. Did you make this? Comment and tell me how it turned out!