Description
This Vegan Chocolate Ganache is rich, silky, and dangerously easy to make. Learn how to make it perfectly thick and glossy using just 2 simple vegan ingredients!
Ingredients
- 4 ounces mini semisweet chocolate chips
- 1/2 cup heavy cream
Equipment Needed
- Microwave-safe bowl or double boiler
- Whisk
- Spatula
Instructions
Microwave Method
- Add ingredients to a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside to cool, then enjoy!
Double Boiler Method
- Place ingredients in a double boiler or a glass bowl that fits over the top of a small pot filled with water.
- Bring the water to a simmer and warm the ganache ingredients until smooth, mixing occasionally.
Notes
- Storage: When stored in an airtight container in the refrigerator, this vegan ganache will keep for up to 1 week.
- Freezing: This vegan ganache will keep in the freezer for up to 3 months. To prevent freezer burn, store in an airtight glass jar – just be sure to leave some space at the top, as ganache expands slightly when frozen.
- Chocolate: Mini chocolate chips are ideal as they melt more evenly than regular-sized chips.
- Consistency: Keep in mind that this ganache naturally thickens as it cools. To help it thicken quickly, refrigerate it for 1 hour.
- Too thick: Stir in 1 teaspoon of vegan heavy cream at a time until thinned to your desired consistency. If your ganache is too thick to work with after it cools, gently warm it up to loosen the texture. You can do this by microwaving it in 10-second bursts, stirring between each, or warming it over a double boiler again until soft and spreadable!
- Too thin: Melt additional chocolate chips and stir them into the ganache until you reach your desired consistency. This will help firm things up without muting the flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stove Top / Microwave