Vegan Chocolate-Ganache Frosting

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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.

Martha Stewart Living, September 2016

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Credit: Bryan Gardner

Recipe Summary test

prep:
10 mins
total:
2 hrs 15 mins
Yield:
Makes 2 cups
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Ingredients

Directions

  • Place semisweet chocolate in a heatproof bowl.

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  • 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.

Cook's Notes

To speed up the process, refrigerate the frosting for 45 minutes, stirring every 10 minutes, instead of allowing it to thicken at room temperature.

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© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/05/2021