Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Vegan White Chocolate Ganache Mattie

Written by Mattie    
 
5.0 (2)
1
Add Media
Write Review
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.

Find more White Chocolate recipes on Veganbaking.net

Vegan White Chocolate Ganache Recipe

10 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 butter

Melt 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 slightly

In 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 butter

Transfer 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.


Get a price on the Unrefined Cocoa Butter I Recommend at Amazon.



 

User reviews

Average user rating from: 2 user(s)

Rating 
 
5.0  (2)
Already have an account?
Ratings (the higher the better)
  • Rating
Other Info
Comments
Please enter the security code.
This is amazing I never knew you could get a dairy free alternative to ganache thank God for vegan baking.net without them I would be busted you rock guys! :-) :-) :-)
Rating 
 
5.0
Reviewed by dairy free kidz January 06, 2014
Top 500 Reviewer  -   View all my reviews (1)

OMG

This is amazing I never knew you could get a dairy free alternative to ganache thank God for vegan baking.net without them I would be busted you rock guys! :-) :-) :-)

Was this review helpful to you? 
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..
Rating 
 
5.0
Reviewed by roman April 26, 2012

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..

Owner's reply

Hi roman! Unfortunately, soy milk powder is essential in this recipe in order to build substance. Omitting the soy milk powder would result in an excessively watery and thin white chocolate ganache. You may be able to figure out a way to reduce some soy milk into an extremely thick syrup and use it but I haven't tried that. Let me know how it works if you give it a shot!

Was this review helpful to you? 
Can i adopt this recipe if I have store bought white chocolate? I want to make the white chocolate matcha truffles in the end :)
Reviewed by Jade February 07, 2012

Can i adopt this recipe if I have store bought white chocolate? I want to make the white chocolate matcha truffles in the end :)

Owner's reply

Hi Jade, Since this recipe doesn't account for the fact that you already have the chocolate, I recommend going by my Easy Ganache recipe and just substitute the dark chocolate with your white chocolate:
http://veganbaking.net/frostings-icings-sauces/438-easy-ganache

I recommend going a little easy on the non-dairy milk at first just to make sure it doesn't get too thin. Start out with 7 Tablespoons instead of 1/2 cup. Good luck!

Was this review helpful to you? 
at what point do you add the soy milk powder?
Reviewed by curious vegan August 08, 2011

at what point do you add the soy milk powder?

Owner's reply

Hi curious vegan, I just updated the recipe to have the soy milk powder added after the sugar. Thanks for bringing this to my attention!

Was this review helpful to you?