While it can be sometimes, many of you know, chocolate has a way of being finicky in the most inopportune times. Can I use the Nestle Simply Delicious dairy free semi-sweet chips (53% cacao)? Try adding more coconut milk.. Heat about 2-3 Tbsp till it begins to steam slightly. Once you have reached desired temperature with both portions, remove the 1 portion from the ice water bath (to avoid any water splashing) and slowly begin streaming the hot ganache mixture into the cold mixture while stirring gently. on the youtube video you say it’s coconut milk and then you refer to it as coconut cream. I live in a very hot place, does this ganache sweat? Storing – Store your ganache in a tightly covered container at room temperature for up to 5 days. The most popular edible flowers are pansies and dahlias but there are many others. What would you recommend for this, coconut milk (without refrigeration), coconut cream (from the top of a refrigerated can of coconut milk), or even just the coconut whipping cream (by Nature’s Charm)? That’s all for now! Yeah what disappointment with that eclair recipe! I was looking at the comments on how to make your aquafaba Swiss merengue into chocolate Swiss merengue and I’m planning on using the ganache method explained above. Take the other portion of ganache and cool it to 60 degrees F over an Ice Bath causing the fats to solidify making the mixture thicker. Yes the chocolate you have is fine (perfect actually) For ganache I typically use a 56% but honestly 60% or 70% is fine too it just depends on how bitter (or sweet) you want your ganache. If that’s not available where you live, I would imagine that any kind of whippable vegan cream would work. It is not much different than when we were making it’s animal counterpart where heavy cow cream is used with any chocolate of your choice, and typically that was on a 1:1 ratio of cream to chocolate. Need a cake? Add the chopped white chocolate into the bowl along with 300ml (1 cup + 3 tablespoons) of Elmlea plant double cream. My very first attempt using that was bizarre. Hey Bonita For those thinking, "really?!! Use it straight away for piping or filling cakes with as it will get firmer the longer you leave it. Allow the chocolate to melt, stirring gently every so often, until there are no lumps left in the bowl. Okay so I would to a 2:1 ratio of 600 grams vegan dark chocolate to 300 mls thick coconut cream. Your vegan items are especially awesome! Hi Gretchen. I haven’t successfully made white vegan ganache yet.. Hi Sara Great recipe, could you tell me if the coconut flavour comes through in this recipe. CLICK HERE. Any suggestions? I’m about to use this recipe for a dairy and soy free cake that will be covered in fondant. I would like to use coconut cream/milk. Not at all tastes 100% like chocolate. I always recommend using a really good quality vegan chocolate. I have experimented with ganache a few times in the past since going vegan but I’ve never actually posted any recipes with it until recently. The cake needs a purple drip as well. thank you, Your email address will not be published. I’d recommend wearing heat-proof gloves to do this to avoid burning yourself from the steam. After 2 hours, remove the bowl from the fridge. If using as a white chocolate ganache drip, please see FAQ below. Melt the vegan chocolate gently, stirring slowly. Thank you for the recipe, delicious and works well! If you have greasy ganache, all you need to do is add it back on the heat (using the same method as instructed) along with 1 more tablespoon of the cream.Allow it to melt again then place it in the fridge to set again. Yes this will be fine, the ganache will sweat mostly if it is in a super cold refrigerator and then goes (quickly) to extreme hot temperatures. More. Pro Tip: Your chocolate should be high in cocoa percentage (at least 70%), bittersweet or semi-sweet, and should be made with few, high-quality ingredients. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache. I have honestly been working on this for around a month now! It should firm up nice and smooth. Repairing a Broken Ganache: Transfer to a microwave friendly bowl and let the ganache thicken enough so it can be used to ice your cake. Save my name, email, and website in this browser for the next time I comment. Add the chocolate and the cream to the bowl. It was so delicious that I decided the ganache deserved a post all of its own! Eventually, it will come together. Place the saucepan directly on the stove over the lowest heat possible.As it begins to melt, stir it with a balloon whisk. I am supposed to make a dairy free egg free cake for a kid with severe allergies – do you have a good chocolate recipe which tastes good as well? Oh my goodness. I had so much fun baking (and eating) my vegan chocolate sheet cake last week. But I found the taste a bit odd. Proper edible, safe-for-human-consumption, flowers. Ljubov, Thank you for quick reply! It looks nicer when drips aren't uniform so you can push a bit more and a bit less as you go along. It’s much more finicky than that. 100g dark chocolate, chopped (most brands' dark chocolate, with at least 70-80% cocoa, are vegan friendly but do check the ingredients label to be certain), 50g vegetable shortening/margarine/coconut oil. I mean, there's no better biccie than a good ol' Bourbon biccie IMHO. Any thoughts on what might led to the ganache splitting and are there any easy/quick ways to save it? When it comes to making white ganache, this is a bit more delicate of a process whether it is vegan or not. At first, it will look lumpy but keep up with the gentle folding. Understanding that factors that affect your ganache are crucial to consistently make your vegan ganache smooth, rich, and decadent. * I prefer soy, almond and oat milks for their highest fat content of all the milk alternatives. Anyway, my actual question is about whipped ganache. (I guess it’s 6 in 1 – half a dozen in the other! Once there are no lumps of chocolate left, remove the pan from the heat and carefully take the bowl out of the saucepan. It really isn’t necessary to use an expensive chocolate here, and quite frankly in the bakery I would buy a grade of chocolate specifically labeled “Ganache Chocolate”. Hazelnuts, walnuts, pistachios and peanuts are all popular pairings with chocolate and cake. Welcome baking friends! Hi! Heat the chocolate and milk together in a small sauce pot and stir (whisk) constantly over medium heat - stir constantly to avoid scorching the chocolate!