Although not as smooth and creamy as Dark Velvet Ganache, this Easy Ganache recipe is still great when you need vegan ganache in a pinch. Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the non-dairy milk in this recipe plus or minus up 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. ½ cup of non-dairy milk yields ganache that is perfect for cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.

10 oz. semisweet chocolate
½ cup non-dairy milk

1)
Chop the chocolate into ¼ inch pieces. This is very important because if the pieces are larger than ¼ inch they won't melt enough. Place these pieces into a double boiler or a medium saucepan.

2)
Add the non-dairy milk. Stir constantly on low heat until all the chocolate pieces are melted. Once all the pieces are melted, remove from heat and whisk in any flavoring liquids if desired.

3)
Use the mixture while it's warm or wait for it to cool depending on your application.
Makes about 1 ¼ cups depending on the ratio of non-dairy milk.