Coconut Dark Chocolate Ganache Vegan Recipes

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VEGAN CHOCOLATE-GANACHE FROSTING



Vegan Chocolate-Ganache Frosting image

Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait. Pair it with our Vegan Chocolate Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h15m

Yield Makes 2 cups

Number Of Ingredients 2

2 cups chopped semisweet chocolate (10 ounces)
1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)

Steps:

  • Place semisweet chocolate in a heatproof bowl.
  • Bring coconut milk just to a boil; pour over chocolate.
  • Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.

COCONUT DARK CHOCOLATE GANACHE (VEGAN)



COCONUT DARK CHOCOLATE GANACHE (VEGAN) image

Categories     Condiment/Spread     Chocolate     Dessert     Valentine's Day     Vegetarian     Quick & Easy     Healthy     Vegan     Boil

Yield 1 bowl

Number Of Ingredients 4

3/4 cup full fat Coconut Milk
1 pound dark chocolate chips (dairy free of course)
pinch of salt
flavouring of your choice: orange essence and frangelico was mine.

Steps:

  • So easy! Pour coconut milk and a pinch of salt into a pan and on medium bring to just under a boil. In a bowl put the choc. chips and your essence or alcohol (if using). Pour the coconut milk on top and let sit for about 5 minutes until the choc is soft. Gently start to stir (the idea is not to get any air bubbles in it as they are hard to get rid off and will not look so spectacular when you are done. I made figure eights very slowly. Do this until it is all incorporated into the liquid. That's it! Ready to put on cake, cup cakes, use as a dip for fruit, whatever takes your fancy!

RAW VEGAN CHOCOLATE GANACHE



Raw Vegan Chocolate Ganache image

This recipe is slightly different from the one already up on Zaar and is from Jennifer Cornbleet's Raw For Dessert. Raw Chocolate Ganache can be used in a number of ways including as chocolate fondue, icing for raw cakes, fudge sauce for raw sundaes or just straight out of the blender! The coconut oil gives it a wonderful coconut flavor. The book says it will last in the fridge for 2 weeks. Once refrigerated, you will have to warm the ganache to obtain the proper consistency. You can either place a small bowl of ganache in about inches of warm water or pop it in the dehydrator for about 10 minutes. **Use either one of these techniques to melt the coconut oil for use in this recipe.** www.bellaraw.blogspot.com

Provided by happybella

Categories     Dessert

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 3

3/4 cup dark agave syrup
3/4 cup cacao, powder or 3/4 cup cocoa powder
1/3 cup coconut oil, melted

Steps:

  • Place all ingredients in a blender and process until smooth.

Nutrition Facts : Calories 156.4, Fat 18.1, SaturatedFat 15.7

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Top Asked Questions

How to make vegan chocolate ganache at home?
To make the vegan chocolate ganache: Place the chocolate chunks in a shallow bowl. In a small sauce pan, gently heat coconut milk to a scald. Basically, you are looking for a thin skin to form on top of the milk.
How to make vegan chocolate sauce with coconut cream?
Add vegan chocolate chips or chopped chocolate to a mixing bowl. Heat coconut cream to a simmer and then pour it over the top of the chocolate, making sure that it covers the chocolate completely. Leave it to sit for a minute to give the chocolate a chance to melt. Stir it up into a rich chocolate sauce. Place into the fridge to set.
Can you use coconut milk in chocolate ganache frosting?
Vegan Chocolate-Ganache Frosting Recipe | Martha Stewart Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait.
How do you make chocolate with coconut milk and dark chocolate?
Chop up the dark chocolate into small chunks and place in a heatproof bowl. Heat the coconut milk in a small saucepan until just boiling, then add it to the chocolate and let sit for 1 minute. After a minute, stir the mixture until the chocolate is completely melted and you have a smooth, glossy mixture.

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