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The primary requirement in making this luscious Chocolate Ganache Frosting is to have a willing participant who will lick the spoon and bowl clean! Ganache is typically a mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling for cakes and pastries. But this recipe is dairy-free!
The texture of ganache depends on the temperature of it. It is soft and is relatively liquid at room temperature, suitable for drizzling over desserts. Once chilled, it creates a “firm” ganache that has the consistency of thick paste, which is perfect for frosting cakes. As if firms up, it creates a smooth, glossy look, which is just gorgeous for presentations. I tested this recipe in the freezer. Interestingly enough, it doesn’t freeze solid. So, this is a great “staple” recipe that you can pre-make and keep in the freezer. I have also taken the “frozen” ganache, and with a small cookie scoop, I have made chocolate ganache balls to use in truffle recipes.
Here is a fun treat just for you, for all the hard work you put into making delicious and nutritious foods for your family. After removing the ganache from the blender, pour some almond milk into the blender carafe and blend until the milk cleans the container. Once you hit the “stop” button, you will have a delicious glass of chocolate milk! I hope you enjoy this simple recipe. blessings, amie sue
Ingredients:Yields 1 cup
Hi, I just made your choco ganache and it was delicious! I am on your website few times a day, love your recipes and photos.
I just wanted to let you know that when I made the ganache I wanted a little thicker consistency, so I added a heaping table spoon of almond butter ( I didnt have any other nut butter) and after I processed it all in my blender it had really nice thick consistency with this nutty flavor to it… yummyyy
Thank you again for all your great recipes!
Martina
Hi Martina!
Thank you. I am so glad that you are enjoying my site. That is why I created it! Sharing good recipes with friends is like sharing a dinner together. :) I love you idea about making the frosting thicker and using a nut butter. Thank you for sharing that. I am so going to try that soon! Many blessings, amie sue
Thank you for that! Mine is too thin and I used all of the rest of my cacao in the cake I made. I’m definitely adding almond butter!!
I am not sure that I fully understand Kim. Help?! :) amie sue
Oh! I was just stating that I was grateful for the almond butter idea in the frosting because mine wasn’t thick enough.
Oh I gotcha hehe Just wanted to make sure I wasn’t missing something. Have a wonderful evening, amie sue
I love the recipe, but I can’t seem to figure out why when I make the ganache, it’s always really runny. I will say I am not using near as much cocoa powder, as it seems like a LOT of cocoa powder. Could this be why it’s runny? I did see the recommendation for nut butter, but are there any other recommendations?
Hi Priscilla,
Well if you are using as much of the dry ingredients as indicated that can make it more runny. You need to cut back equally on the liquid as well then. You mentioned the recommendation for nut butter? I don’t use nut butter in this recipe. What are you referring to?
Raw cacao butter holds up better than coconut oil. Melt it and use in place of the coconut oil.
Thank you Ginger. I love this ganache as is with all its attributes… but cacao butter is another option to provide a different outcome. blessings, amie sue
This ganache looks fabulous. I am allergic to coconut. Can you suggest a possible alternative?
Thanks!
Suzie
Suzie, you could try soaking some cashews for at least 2 hours. Use the same measurement. Blend till it is smooth and creamy. Have a wonderful evening, amie sue
Try raw cacao butter.
Oops. Nvm. I saw the link. Sorry. Phone is acting funky. I love the presentation of the cake. Beautiful.
No worries Nadia. :) Have a great day, amie sue
I like to drizzle chocolate on fruit and hate having to melt the bars, so this is exactly what I was looking for. Thank you so much! The taste and texture are perfect, the ingredients are easy to find and it was quick, easy and mess-free. Sending much love from the land of maple syrup!
Dear land of Maple syrup…. hehe That sounds divine. I have found this recipe to be spot on as well and use it in so many ways. Bob loves to drizzle some in his espressos when he has them. :) Thank you for sharing and have a blessed weekend, amie sue
When it’s refrigerated, does it harden because it of the coconut oil?
Hi Kathy,
Yes’m…. the coconut oil helps it to harden. Not rock solid but very very firm. For example, sometimes when I have extra in the fridge, I will take a small cookie scoop and make up little balls of ganache, roll them in my hand and coat in nuts. Fast and easy dessert. They will get soft if you play with the ganache in your hands to long but that ought to tell you how firm it gets. :) amie sue
Made this tonight for a ‘girls’ get together the day after tomorrow. I might have to make another batch! I added orange zest to a portion and cayenne
to another, then saw your husband’s idea of adding it to espresso … OH MY Thanks for sharing all of your creativity!
Can be a dangerous thing to leave in your fridge. hehe So happy that you are enjoying it! I hope you have a great “girls” get together. :) amie sue
I just made this with maple syrup and it was perfect!
I use this recipe a lot Debbie! I am glad that you enjoyed it. I hope that you are having a wonderful weekend. amie sue
Helloooo. I love you and your beautiful creative mind :)
I was wondering… Since you use sunflower lecithin in your recipes, would it be possible to add it to this ganache so that I could leave the cake sitting out on the table for a few hours on a warm day? I’m just scared the ganche will ooze off or out of the cake :P
Hello Sara… I still don’t feel that the ganche would hold up in warm temps for hours. You can perhaps try adding raw cacao butter to it, along with a bit more sweetener to off-set the bitterness of the cacao butter. After it is made, spread on the cake and chill till firm. I would recommend testing it in a small batch before the actual function to make sure it will work for you. amie sue
Dear Amie Sue,
YUMMY! I made this before and practically ate all of it myself, on bananas and strawberries, so this time I’ll have to share. It tastes better that way anyway.
One problem was that I seem to have a little granularity, as I did the first time. I used maple syrup. What do you think I did wrong? No one else has mentioned it. THANK YOU Amie Sue!!!!!
Kathie
Hello Kathie (love the way your spell your name, very unique :)
If your frosting is coming out grainy in texture it could be do to two things… it could be the raw cacao powder (can you share what brand that you are using?) and the blender may not be powerful enough to get it all smooth (what blender do you use?). I look forward to hearing back from you. Have a great day, amie sue
Amie-Sue, I used Wilderness Family raw cocoa powder, non-fermented. But maybe it was the Cuisinart that did it. I don’t like trying to dig this kind of stuff out of the Vitamix, but those two are all I have now.
Thank you for your answer, and may I ask if fermented or non-fermented is better.
There’s our answer… the food processor. That won’t blend it smooth enough. I use their cacao powder too so I know it’s not that. You need to use the Vitamix my friend. :) Scrap out as much as you can, then add a cup of almond milk and blend. It will clean the blender for you and reward you with a nice glass of chocolate almond milk. hehe Many blessings, amie sue
yeah
Haha I did that very thing so as not to waste one bit!
I added some frozen banana chunks too.
Awesome :) The best way to clean a blender. hehe
OK, I tried it again in the vitamix, but it turned out exactly the same. Could it be the syrup grade B? It is sugar, after all.
Also, the milk didn’t clean it, so I was forced, forced I tell you, to add more milk and chocolate to make a heap of cocoa. It was nice and foamy.
Hello Kathie,
It shouldn’t be an issue with the maple syrup. The only thing at this point that I can recommend is testing with a different cacao powder. See if that fixes the problem. Are you blending it long enough? I make this frosting by the bucket loads with the products that I sell and it isn’t grainy for me. Keep me posted! amie sue
This ganache was DECADENT! I’m going to be honest… I was skeptical by the few ingredients but the recipe certainly didn’t disappoint. I was going to make my usual vegan frosting but I didn’t have powdered sugar. I am baking for a bake sale today and was in a panic… I’m happy to say yours was not only better than the vegan frosting but better than any dairy ganache I have tried. Also super quick and easy to make; I used my immersion blender no problem. I’m amazed. Definitely going to make this again – thank you!!!
You are quite welcome JC… It is surprising as to how it creates such a smooth, thick, creamy and decadent frosting… isn’t it?!! So happy that you are enjoying it. Thanks for taking the time for sharing this, it really means a lot to hear from those who visit and try the recipes. Blessings and happiness, amie sue
Yummy! Wow! I loved this recipe- added a little cacao butter and coconut butter so it stands up a little more firm- my sweetener was raw coconut nectar, and I added 1/2 vanilla bean to off set the coconut flavor! Worked like a charm..
Peace, Kellie Ann
Good morning Kelly,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
Thank you so much for sharing! It sounds good. I love this recipe! Have a blessed and happy weekend, amie sue
I love your recipes. they are amazing. just one question. do you think one can sub the coconut oil for only coco butter, so it does not stay liquid on the hot days of summer. or would that not work, and if so, how much of the coco butter would you suggest?
Hello Sonia,
This frosting is pretty darn thick but you could maybe use 1/2 oil and 1/2 butter. I have tested it. Let me know if you do. Blessings and enjoy! amie sue
This was great. I was able to beat the living daylights out of it in a measuring cup with a good wire whip. Getting all the stuff out of a blender drives me nutty.
Thanks for sharing!!!
lol you have more patience then me Eileen. I love using the Vitamix but whatever it takes to get the job done is all that counts in the end. hehe Blessings, amie sue
Oh, Amie Sue, this is so good I don’t know what to do with myself! I have made it before and this time I added just a little red maca and Lucuma to it. So delicious! I have zucchini chocolate bread in the fridge (healthy ones!) just waiting for some chocolate ganache. 😊
You are too cute Veronica :) I love the additions to the frosting. And that zucchini chocolate bread sounds divine! Thank you for sharing. Blessings everyday… all day. amie sue
This recipe is the chocolate bomb! Making cupcakes for my husband’s birthday and wanted a simple yet delicious topper without gross powdered sugar. Winner! And now I am thinking of all the many ways to use this rich chocolatey goodness… Thank you Amie-Sue :)
Hello Sheri,
So happy that you all enjoyed the recipe. It is one of my all time favorites and go-to. The cool thing about it is that it doesn’t freeze solid. You can scoop it into balls for an amazing ganache treat. :) Have a blessed evening, amie sue
Hi Amie-Sue,
I`m planning to make your Cultured Mocha Cheesecake and I need to know what size of spring pan should I use/buy. Could I substitute almonds with hazelnuts in the crust? What can I substitute liquid Stevia with?
And one last question :) How much prebiotic and probiotic powder should I put in the culturing step?
Hello Lile,
These questions are already answered within the recipe.
Culture:
2 cups raw cashews, soaked 2+ hours
1 3/4 cups thick coconut milk (fresh or canned)
1 tsp probiotic powder
2 scoops prebiotic powder
Blessings, amie sue
Hello Lile,
Let me help you out here:
Q – what size of spring pan should I use/buy?
A – The recipe indicates: yields 7″-9″ Springform pan. (the smaller the pan the thicker the slices are and serve less people)
Q – Could I substitute almonds with hazelnuts in the crust?
A – Absolutely
Q – What can I substitute liquid Stevia with?
A – You can use any liquid sweetener of your choice. Start with 3-4 Tbsp and taste test to see how sweet you want it.
Please post the questions under the appropriate recipes so others can learn from them. :) Keep me posted how it goes. Blessings, amie sue
Can I use raw honey as the sweetener in this recipe? Do you know if it would change the consistency? Thanks!
Hello Wilow,
You can use honey but it will depend on the thickness. As you may be aware, raw honey comes in many different thicknesses, so select on that is more liquidity. I hope this is helpful. Keep me posted how it turns out. Blessings, amie sue
What is the recommended shelf life with this recipe!!? This looks delicious!! I am making as I write you this question!!
Hello Tera,
I have had it last 2-3 weeks in the fridge. It freezes well too. :) Let me know what you think. Blessings, amie sue
Would it be possible to sub the coconut oil for vegetable or canola oil? I’m making brownies for a crowd that has some dairy, nut and coconut allergies in it and I want as many people as possible to be able to eat them. Would it harden or stay soft?
Hello Mya,
Hmm, I don’t use those oils. They will make the ganache more on the thin side and won’t hold up like the coconut oil which firms up when chilled. Are you frosting a cake or a dessert with it? Or using it fondue style? If it were me, I would test out using almond butter in place of the coconut oil. Making sure it was smooth and creamy. Melted cacao butter could possibly work too if you were looking for a stiff frosting. I hope this gives you some ideas. Keep me posted. Blessings, amie sue
I’m using it on brownies but I can’t use almond butter (nut allergies). I’m on a bit of a tight budget so it really limits what I can use. I’ve heard of using olive oil for ganache but I’m worried it will change the flavour.
Oh fiddle, sorry I didn’t catch the nut thing. You could try either olive or avocado oil. But how about avocado? I have an idea… how about using a raw chocolate mousse / pudding?
https://nouveauraw.com/raw-recipes/pudding-mousse/spicy-banana-chocolate-chia-pudding/
https://nouveauraw.com/raw-recipes/pudding-mousse/banana-chocolate-chia-pudding/
https://nouveauraw.com/raw-recipes/pudding-mousse/raw-chocolate-mousse/
I hope this gives you some ideas. Blessings, amie sue
That might work. Thanks! :)
You’re welcome. Let me how it all goes. Blessings, amie sue :)
Hi there,
I was wondering whether this frosting could be piped after being refrigerated or would it be too firm??
Hello Barbara,
I am sorry for the delay in responding. I had a family emergency that has left a tad behind in things. But to answer your question. Yes, You will want it to be good and chilled before doing so. In fact, you can even freeze it, then use because it won’t freeze solid. Blessings, amie sue
i love this sight i have used many recipes which have turned out great thanks for so many great recipies
Good morning and thank you Misty! I am thrilled that you have been enjoying the recipes. I appreciate the feedback. Have a wonderful weekend! amie sue
I am never making this the old fashioned way again!!
Thank you for sharing; it was so easy to make and it is absolutely delicious- not to sweet, chocolate goodness. Thank you!
Diana
You bet Diana! It freezes wonderfully too. It doesn’t get solid, in fact the texture is perfect for making ganache centers for candies or other dessert creations. So happy that you enjoyed the recipe. blessings, amie sue