Vegan White Chocolate Ganache
This smooth Vegan White Chocolate Ganache recipe uses cocoa butter without the cocoa solids making it a versatile white and creamy vegan topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache.
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Vegan White Chocolate Ganache Recipe10 ounces cocoa butter (1 ¼ cup + 2 Tablespoons melted)
7 Tablespoons water
¾ cup + 2 Tablespoons white sugar
¼ cup soy milk powder
1 Tablespoon amber agave syrup or corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract or other flavoring liquid
1) Melt the cocoa butterMelt the cocoa butter in a small saucepan over low heat. Transfer it to a metal, glass or ceramic mixing bowl and set aside.
2) Whisk together the flavor building ingredients and caramelize them slightlyIn a medium saucepan add the water, sugar, soy milk powder, agave syrup or corn syrup and salt over medium heat while whisking constantly until the mixture starts to simmer. Add a candy thermometer to the mixture, bring it to 200F (93C) then proceed to Step 3. The agave syrup or corn syrup is in the recipe to discourage the sugar from recrystallizing as the mixture cools. The soy milk powder is in the recipe to give substance, enhance flavor and aid in the ability of the ingredients to mix together.
3) Whisk together the flavor building ingredients and the melted cocoa butterTransfer the mixture to the bowl containing the melted cocoa butter and whisk until smooth. Getting the ganache to solidify properly is the tricky part. It's important to whisk it until it's smooth several times while it's cooling to ensure that the cocoa butter doesn't separate from the rest of the mixture and solidify on it's own. Place the bowl in the refrigerator for 15 minutes. Whisk the mixture until smooth and return it to the refrigerator. Remove from the refrigerator whisk until smooth again and return it to the refrigerator for 5 minutes. Repeat whisking in 5 minute intervals a couple more times until the ganache has solidified enough for you to work with. If it solidifies too much the bowl can be placed over a burner on low heat while the mixture is whisked again before proceeding with the cooling process again.
Use the mixture while it's warm or wait for it to cool depending on your application. This recipe makes about 2 cups of Vegan White Chocolate Ganache.
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Hi there, I wonder if I could omit the sugar and corn syrup?
soy milk vs soy milk powder
Thanks for the article! I was just wandering if I could use soy milk instead of water and soy milk power. The reason is that I live in Latvia, don't think I'll find soy milk powder here..
Can i adopt this recipe if I have store bought white chocolate? I want to make the white chocolate matcha truffles in the end :)
at what point do you add the soy milk powder?