Vegan Chocolate-Ganache Frosting
Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait. Pair it with our Vegan Chocolate Cupcakes.
- Total Time:
- Yield: Makes 2 cups
Photography: Bryan Gardner
Source: Martha Stewart Living, September 2016
- 2 cups chopped semisweet chocolate (10 ounces)
- 1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)
Place semisweet chocolate in a heatproof bowl.
Bring coconut milk just to a boil; pour over chocolate.
Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally, until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.