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 Soy or Cashew Cream in this Vegan Dark Velvet Ganache recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons Soy Cream, Cashew Cream or non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. 1 cup of Soy or Cashew Cream yields ganache that is perfect for cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.
It's essential to use semisweet chocolate bars for this recipe instead of chocolate chips. Chocolate chips contain a higher amount of cocoa butter than regular chocolate. This is so they don't melt as much and retain their shape while being baked in things like cookies. This low meltability also makes them unsuitable for ganache. Using semisweet chocolate in bar or chunk form will ensure your ganache turns out silky smooth.
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Vegan Dark Velvet Ganache Recipe10 oz. semisweet chocolate
1 cup Vegan Soy Cream or Vegan Cashew Cream
1 Tablespoon agave syrup or corn syrup
1 teaspoon vanilla extract
1) Chop the chocolateChop 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.
Find out how to make and use a double boiler.
2) Melt the chocolate with the flavor building ingredientsAdd the Soy Cream or Cashew Cream and agave syrup or corn syrup. Stir constantly on low heat until all the chocolate pieces are melted. Once all the pieces are melted, remove from heat and whisk in the vanilla extract or any other flavoring liquids if desired.
3) Allow the vegan ganache to cool depending on your applicationUse the mixture while it's warm or wait for it to cool depending on your application.
Depending on the ratio of Soy Cream or Cashew Cream, this recipe makes about 2 cups Vegan Dark Velvet Ganache.
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Average user rating from: 2 user(s)
I've made this to fill some gluten free pastry cases and make chocolate tarts. They are really tasty and I'm very impressed. However, I'm wondering if the ganache needs to be kept refrigerated? I may try and sell some on a market stall and was wondering if it would be alright at room temperature for the day?
I have tried making vegan ganache several times and both times it has come out grainy and did not mix together properly, am I doing something wrong or is it perhaps the brand of chocolate I am using. I am thinking it is because I have only managed to get my hands on Ghiradelli chocolate chips so far. Any suggestions on brands to try or look for?
First time vegan
I never would have thought that I would get into vegan baking but I'm having a great time with the vegan desserts I'm made. So far most of them weren't so good but lately I've been very happy with the outcome and this recipe is difintly one of the good ones. I made this today to put on some brownies I made. It came out a little thin and not as smooth as regular ganache but I'm sure with pactice and a few ajustments, it will get better. I highly recommend this recipe.