Rich and Tasty Vegan Chocolate Ganache Recipe UK
Rated 5.0 stars by 1 users
Category
Vegan
Servings
N/A
Prep Time
5 minutes
Cook Time
20 minutes
Calories
90
Treat yourself to a silky, rich, plant-based, vegan chocolate ganache made with Whitakers dark chocolate, a must-have for UK bakers.
This dairy-free recipe blends smooth coconut milk with premium chocolate for a velvety finish, ready in just 25 minutes.
Perfect for glazing cakes, filling cupcakes, or even rolling into truffles, it’s a versatile addition to your dessert table.
Use warm or cooled to suit your needs.
Ingredients
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200g Whitakers Chocolates Dark Chocolate
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150ml coconut milk (full-fat from a tin) or oat cream for a nut-free version
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2 tbsp maple syrup (optional, for extra sweetness)
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1 tsp vanilla extract
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Pinch of salt
Directions
Prepare the chocolate
Chop Whitakers dark chocolate into small pieces and place in a heatproof bowl.
Heat the milk
In a small saucepan, gently heat the coconut milk (or oat cream) over medium heat until it just starts to simmer — do not boil.
Pour and rest
Pour the hot milk over the chopped chocolate.
Let sit for 2–3 minutes to melt the chocolate.
Stir until smooth
After resting, add maple syrup (if using), vanilla extract, and salt.
Stir gently with a spatula until smooth, glossy, and fully combined.
Cool to desired consistency
For a pourable glaze, use immediately while warm.
For a thicker, spreadable ganache, let cool at room temperature for 20–30 minutes, stirring occasionally.
For truffle consistency, chill in the fridge for 1 hour.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Calories per serving: 90 calories per tablespoon.
Nut-Free Option: Use oat cream or soy cream instead of coconut milk.
Shinier Finish: Add 1 tbsp vegan butter for extra gloss.
Flavoured Ganache: Add 1 tbsp liqueur (orange, coffee, or mint) for a flavoured version.
Truffle Filling: Chill for 1–2 hours until firm, then roll into balls and dust with cocoa powder.
Remember: Please tag #whitakerschocolates with photos of your homemade Vegan Chocolate Ganache.
Plant-Free Vegan-Friendly Uses for Your Chocolate Ganache
Spread this Whitakers dark chocolate ganache over cakes or cupcakes for a glossy finish.
Use as a dip with fresh fruit, vegan biscuits, or marshmallows.
Pipe into vegan pastries or sandwich between cookies.
Chill and whip for a fluffy frosting, or let it set to roll into truffles and dust with cocoa powder.
Perfect for adding a rich touch to any dessert.
How to Store Your Vegan Chocolate Ganache
To keep your Whitakers dark chocolate ganache fresh and tasty, use these simple storage tips.
1 - Room Temperature:Store in an airtight container at room temperature for up to 1 day if using as a pourable glaze.
Keep in a cool, dry place.
2 - Fridge:Place in an airtight container and refrigerate for up to 1 week.
Let it sit at room temperature for 15–20 minutes before use to soften, or warm gently to regain a pourable texture.
3 - Freezer:Freeze in an airtight container or ice cube trays for up to 3 months.
Thaw in the fridge overnight and stir well before using.
4 - Whitakers Tip:Reheat gently over a pan of simmering water or in short bursts in the microwave to restore its smooth consistency.
