Food & Cooking Recipes Dessert & Treats Recipes Vegan Chocolate-Ganache Frosting By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 10 mins Total Time: 2 hrs 15 mins Yield: 2 cups 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. Ingredients 2 cups chopped semisweet chocolate (10 ounces) 1 ⅔ cups full-fat coconut milk (from one 13.5-ounce can) Directions 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. 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. Print