Vegan chocolate ganache. Now THAT is some gourmet sounding stuff right there. Luckily, this velvety and chocolatey heaven lives up to its decadent name.
According to Wikipedia:
“Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind.”
Well, guess what, YOU DON’T NEED CREAM! You can easily make vegan chocolate ganache in under 5 minutes. I think it took me less time to make it than it took me to figure out how to pronounce it 😉
All things considered, I simply like to call it velvety chocolate heaven.
Ganache is basically a spreadable, dippable, drip-able, pourable, chocolate sauce that hardens at room temperature or refrigerated. It makes a delicious pastry filling, is great on cakes, cookies, ice cream, can be adapted to make truffles, and much more.
Here, the vegan chocolate ganache is atop this Vegan Chocolate Bourbon Cake
- 5 oz semisweet chocolate*
- 1 Tbsp vanilla extract
- 1/4 cup almond milk
- Pour the almond milk into a double broiler OR create one by stacking a glass or metal heat-safe bowl onto a pot filled about halfway with water. Make sure the bottom of the bowl does not touch the water in the pot. Place this over medium-low heat.
- Break the chocolate bar into small pieces and add them to the milk. Stir in the vanilla.
- Continue stirring until all the chocolate is melted and combined. Lower heat if necissary. It should be a soft and pour-able texture.
- Let the ganache cool to suit your needs (it will thicken as it cools)
- *make sure your semisweet chocolate is in bar form NOT chips. Chocolate chips contain a higher amount of cacao butter making them more difficult to melt and less smooth.