Chocolate Ganache recipe - Dairy free
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Cook time
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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,
Recipe type: Desert
Cuisine: Dairy Free
Serves: 6
  • 200g quality dark chocolate 85%
  • 1 cup thick coconut cream
  • ⅛ tsp of salt
  • 4 tablespoon of rice malt syrup
  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.
Recipe by Taste Obsession at