Sometimes the dishes I make are made out of necessity, not intention. Like this vegan chocolate ganache glaze. I needed a chocolate ganache to glaze my chocolate raspberry cakes and when I went to make it I found I was totally out of butter and cream, both of which I use in ganache. But, I did have coconut milk and a butter substitute. Thank heavens(What? This wouldn’t be a crisis to you?).
I use coconut milk all the time in place of cream or regular cows milk. It works like a charm in most things. It’s thicker consistency worked well for the glaze. To keep the glaze vegan you would need to make sure that the chocolate you use is dairy free. Some chocolates already are vegan by default as long as you stay with high quality, high cacao content bars or chips. Trader Joe’s carries vegan chocolate chips. Green and Black’s(one of my favorite chocolate brands) would also be a good brand to go with. Steer clear of milk chocolate or chocolates with a low cacao content. They usually have a lot of dairy products added to them.
f you are still looking for cute Valentines Day gift ideas, why not make these Chocolate Raspberry Cakes topped with a little ganache. Tuck them into clear bags and tie them up with these cute and classy gift tags by Griffanie! You can find the tags HERE. The file has a whole slew of cute tags and sayings that can be used in so many ways. I used them with my Homemade Strawberry Marshmallows and they made such a cute gift =)
- 8 oz. Vegan Chocolate, chopped
- ½ C. Coconut Milk
- 1 T. Coconut Oil
- Place the chocolate, coconut milk, and coconut oil in a glass or metal bowl. Fill a small saucepan with 1 inch of water. Bring to a boil. Place the bowl of chocolate on top of the saucepan. Once the chocolate begins to melt, whisk the ingredients together until all of the chocolate and coconut oil is melted and the mixture is combined and smooth. Use to glaze desired dessert.