Vegan Chocolate-Ganache Frosting

Name: Vegan Chocolate-Ganache Frosting
Prep time: 10 min
Total time: 2 h 15 min
Yield: Makes 2 cups
Ingredients: 2 cups chopped semisweet chocolate (10 ounces); 1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)

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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

prep:

10 mins

total:

2 hrs 15 mins

Yield:

Makes 2 cups

Ingredients

2 cups chopped semisweet chocolate (10 ounces)
1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)

Directions

Step 1
Place semisweet chocolate in a heatproof bowl.

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Step 2
Bring coconut milk just to a boil; pour over chocolate.
Step 3
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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Vegan Chocolate-Ganache Frosting

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Recipe Summary

Ingredients

Directions

Cook's Notes

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Vegan Chocolate-Ganache Frosting

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Vegan Chocolate-Ganache Frosting