I have had a lot of experiences with trying to make a great vegan ganache. Regular plant-based milks don’t give the right texture or a shiny finish. Coconut cream gives the same effect as regular cream, but I don’t always want the coconut flavor. I tried all these methods but just didn’t get the result I wanted – a thick, creamy and fudgey frosting with tons of chocolate flavor. After lots of experimenting, I found a set of ingredients that work for me every time!
I used a 55% very good quality dark chocolate. I’m not a huge fan of the very dark bitter chocolates, so 55 is usually as high as I will go (if 70% is your thing – go for it!). I usually have a hard time finding chocolates lower than 55 that are still vegan. Having a good quality chocolate will make such a difference in your end product, so taste test different ones that you really like just straight from the package. I’m a fan of the Chocolove brand and Sprouts has one of my favorites in their bulk area.
Now for the liquid. I now always use Silk’s creamer in Vanilla. The creamer has the thickness of the cream and mixes with the chocolate beautifully. I never notice a soy or “beany” aftertaste and I love the sweetness and vanilla notes that it adds to the frosting.
When you are working with a dark chocolate for your ganache, you want to do a 1:1 ratio of chocolate and creamer. The recipe below will frost about 12 cupcakes. This can be used for drip cakes, frosting, to fill with tarts and even truffles. Warning – this is so rich and decedent, you will want to enjoy it with something to drink:)
8 oz Silk soy creamer (vanilla)
8 oz Good quality chocolate, evenly chopped
Chop chocolate into even small piece and place into a medium heatproof mixing bowl.
In a small saucepan, pour in creamer and bring to a boil. As soon as the mixture starts boiling, pour the creamer into the bowl with the chocolate.
Immediately start whisking the mixture continually until the mixture is combined and smooth. It may take a few minutes of whisking to get from a “curdled” appearance to the smooth and shiny ganache.
Cover with plastic wrap and cool until it has reach the desired consistancy (see below for different uses).
For Drip Cakes:
Let your mixture cool for 10-15 minutes at room temperature and whisk again. Depending on how you want to put the drip on your cake, either put the ganache in a pastry bag (my favorite method) or use a spoon. The test the mixture on the side of a glass to see if the mixture is the right amount of drip. If it is still too warm and running, let it set 10 more minutes and repeat until you get the perfect drip consistancy. For extra shininess, add 2 T. of cornstarch to the ganache before pouring.
Let mixture cool at room temperature for 2-3 hours. To speed up the process, you can place the ganache in the fridge, but take it out and stir with a whisk every 5-10 minutes so it doesnt get too hard. Once it is room temperature, it can be poured and once the ganache can hold a peak, it is ready to be piped.