Looking for an alternative to buttercream frosting? How about a way to jazz up cupcakes, desserts, and ice cream? Then try this easy 2 ingredient dairy-free chocolate ganache! Use immediately as a sauce OR chill and whip it to make a rich frosting that will take your confections to a whole new level. Makes enough to generously frost 12 cupcakes.
Add chocolate chips and coconut cream to small pot. For the cream, be sure to use only the full-fat cream from the top of the can, not the liquid at the bottom. To do this, you’ll have to use a can of full fat coconut milk that has been separated (just shake the can and if you don’t hear/feel liquid sloshing around inside, it’s most likely separated).
Using the double boiler method, melt the chocolate/coconut over the stove for 1-2 minutes, stirring until melted. Remove from heat. TIP: If you don’t have a double boiler, just grab another pot (one that is a touch larger than your small pot) and fill with an inch of water. Place the small pot inside the larger pot and heat on medium heat.
Allow chocolate ganache to cool to room temperature. Once cooled, you can drizzle it on cupcakes or ice cream, or use in the middle of a layered cake. If using for frosting, follow the next step.
After chocolate ganache comes to room temperature (about 30-45 minutes), place in the fridge, uncovered, for approximately 2 hours. YES, this is a long time, but it needs to firm up. Check your ganache occasionally, stirring each time, and more frequently after the 1 hour mark. You want the consistency to be thick, like peanut butter, before removing from the fridge. It is very important that you keep an eye on the ganache during this last step– if not cooled for long enough, your ganache will be too runny. If you cool it for too long, it will harden to the bowl.
Once the chocolate ganache has thickened, enough that it is like a smooth peanut butter (and you can still stir it), remove from fridge. Using electric beaters, whip the ganache for 30 seconds to 1 minute on medium speed. Ganache should get fluffy and resemble frosting texture. Use on cupcakes immediately.
This chocolate ganache is 100% vegan, meaning it is dairy-free and egg-free. It is also naturally gluten-free, nut-free, and soy-free when using soy-free chocolate chips.
Don’t like coconut? You can swap it out for a no-stir nut butter of your choice, such as peanut butter. Just keep in mind that this will absolutely change the taste. But hey, you can’t go wrong with peanut butter chocolate!
This recipe is enough dairy-free chocolate ganache to frost 12 cupcakes. If using for the middle of an 8-inch round cake, or to drizzle on ice cream, half the recipe.