Chocolate Ganache recipe – Dairy free

I can’t believe how good this recipe turned out. I was looking for a chocolate icing recipe that had no dairy, so after a search of the internet as well as cook books, I came up with the following the source recipes are referenced at the end of the post. It was tweaked a couple of times for sweetness, the 85% chocolate was a little bitter, ended up with a great result.

Chocolate Ganache recipe

 

The dairy  cream is replaced by coconut cream, which was my main objective with the recipe. While I was at it I also decided to minimise conventional sugar, the only sugar in the recipe is 15g (2 teaspoons) in the chocolate bar itself, so dairy free and almost sugar free, dare I say “no added sugar”. In place of sugar I used rice malt syrup to sweeten it up, this is a complex carb  fructose-free, sucrose free, sugar alternative. It has a low GI so over all a healthier natural alternative, and more importantly it works in the recipe and tastes great.

 

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Chocolate Ganache recipe - Dairy free
 
Prep time
Cook time
Total time
 
I can’t believe how good this recipe turned out. Dairy free Chocolate Ganache - (Almost sugar free). The dairy cream is replaced by coconut cream, which was my main objective with the recipe. While I was at it I also decided to minimise conventional sugar,
Cook:
Recipe type: Desert
Cuisine: Dairy Free
Serves: 6
Ingredients
  • 200g quality dark chocolate 85%
  • 1 cup thick coconut cream
  • ⅛ tsp of salt
  • 4 tablespoon of rice malt syrup
Instructions
  1. Coarsely chop up the 85% dark chocolate and place in a bowl. Don’t worry it will be sweet before we finish, the salt will also take the edge off the bitterness.
  2. Have a can of full cream coconut milk that has been sitting in the cupboard for at least a day or so. All of the coconut oil will be floating at the top of the can. Open the can and slowly pour off a half a cup of coconut cream, this generally leaves just the watery coconut milk.
  3. Heat the coconut cream in a small pot over a moderate heat until it just starts to boil
  4. Pour the heated coconut cream over the chocolate and let it sit for 10 - 15 minutes.
  5. Whisk the mixture until smooth.
  6. Add the salt, rice malt syrup and coconut milk and whisk until glossy smooth.
  7. Now use as you would conventional ganache. Pour over a cake for a nice glossy icing or let it cool to room temperature ( stirring occasionally as it cools) and whip it to the desired fluffiness.

 

Chocolate Ganache - Orange Cake

 

Some other great recipes that are dairy free:

A great recipe that also substitutes dairy for coconut cream

Another cake with ganache 

A dairy free chocolate cake

 

 

This recipe was based on inspiration from the following:

Dark Chocolate Ganache by Ashley Adams

Paleo chocolate frosting by elana’s pantry

 

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