Coconut Dark Chocolate Ganache Vegan Food

VEGAN GANACHE WITH DARK CHOCOLATE

Vegan Ganache With Dark Chocolate image

This vegan ganache is made with dark chocolate and uses coconut milk instead of heavy cream for a taste that is unmatched and completely dairy-free.

Provided by Ashley Adams

Categories Dessert Sauces Condiment Sauce

Time 12m

Yield 10

Number Of Ingredients 3

Ingredients

16 ounces dark dairy-free chocolate (good quality, coarsely chopped)
1 (15-ounce) can coconut milk (not light varieties)
1/2 teaspoon vanilla extract

Steps:

Gather the ingredients.
Place the coarsely chopped dark chocolate in a medium-sized bowl. Set aside.
In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface.
Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes.
Whisk the chocolate-coconut milk mixture until glossy and smooth (this will take about 2 minutes of gentle stirring).
Add the vanilla extract and stir until incorporated. Use warm or slightly cooled.

Nutrition Facts : Calories 332 kcal, Carbohydrate 29 g, Cholesterol 4 mg, Fiber 3 g, Protein 3 g, SaturatedFat 16 g, Sodium 16 mg, Sugar 22 g, Fat 23 g, ServingSize 8-10 portions (8-10 servings), UnsaturatedFat 0 g

COCONUT DARK CHOCOLATE GANACHE (VEGAN)

COCONUT DARK CHOCOLATE GANACHE (VEGAN) image

Categories Condiment/Spread Chocolate Dessert Valentine's Day Vegetarian Quick & Easy Healthy Vegan Boil

Yield 1 bowl

Number Of Ingredients 4

Ingredients

3/4 cup full fat Coconut Milk
1 pound dark chocolate chips (dairy free of course)
pinch of salt
flavouring of your choice: orange essence and frangelico was mine.

Steps:

So easy! Pour coconut milk and a pinch of salt into a pan and on medium bring to just under a boil. In a bowl put the choc. chips and your essence or alcohol (if using). Pour the coconut milk on top and let sit for about 5 minutes until the choc is soft. Gently start to stir (the idea is not to get any air bubbles in it as they are hard to get rid off and will not look so spectacular when you are done. I made figure eights very slowly. Do this until it is all incorporated into the liquid. That's it! Ready to put on cake, cup cakes, use as a dip for fruit, whatever takes your fancy!

VEGAN CHOCOLATE-GANACHE FROSTING

Vegan Chocolate-Ganache Frosting image

Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait. Pair it with our Vegan Chocolate Cupcakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h15m

Yield Makes 2 cups

Number Of Ingredients 2

Ingredients

2 cups chopped semisweet chocolate (10 ounces)
1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)

Steps:

Place semisweet chocolate in a heatproof bowl.
Bring coconut milk just to a boil; pour over chocolate.
Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.

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