Whipped Vegan Chocolate Ganache Frosting
This easy 2-ingredient whipped vegan chocolate ganache frosting is velvety and perfectly smooth with a rich, intense chocolate flavour. It’s a simple homemade dairy-free recipe that transforms semi-sweet chocolate into a thick, firm, silky ganache you can spread or pipe onto cakes, cupcakes, and more. It's an easy way to add a luscious, deep chocolate-flavoured topping to your favourite vegan desserts.
Servings: 12
Ingredients
- 1 cup (180g) vegan semi-sweet chocolate chips (50-55% cocoa percentage)
- ½ cup (125ml) vegan heavy cream (or full-fat canned coconut milk)
Instructions
- Add the chocolate chips to a heat-safe bowl. Set aside.
- Add the vegan heavy cream to a small pot. Heat over medium-high until you see steam rising from the surface. Do not let it boil.
- Pour the steaming cream into the bowl with the chocolate chips. Cover the bowl with a plate and let it sit for 10 minutes.
- After the 10 minutes, remove the plate and using a spatula, stir the cream and chocolate together until they're combined and the mixture is perfectly smooth. Stir gently to avoid air bubbles.
- Cover the bowl and place it in the refrigerator to chill for roughly 45 minutes. Start checking every 10 minutes starting at the 30-minute mark.
- Once the chilling time has passed, remove the bowl from the refrigerator and check the consistency. It should now be thick and firm enough to hold its shape but still soft enough to spread or pipe easily. If it's too soft, place it back in the fridge until it reaches that consistency. If it’s too firm, let it sit at room temperature until it reaches the right consistency.
- With an electric hand mixer, whip on low speed until the ganache is soft and creamy. It will lighten in colour as you mix. Stop as soon as it reaches this stage, as overwhipping can cause it to become grainy. It usually takes just under a minute.
- Pipe or spread onto your dessert immediately.
Notes
- Please read all of the information above, as well as the notes below, before making this recipe.
- This recipe makes enough to lightly frost 12 cupcakes, OR one 9 x 13 inch cake, OR a single-layer 8 or 9 inch round cake, OR a double-layer 8 or 9 inch cake with a very thin layer of frosting. The recipe can be doubled if you want a thicker layer of frosting on your 2-layer cake or for a double batch of cupcakes.
- Once you frost your cake or cupcakes, you can leave them out at room temperature for a day or two, but after that, refrigerate them.
- If refrigerating for later use, store in an airtight container and refrigerate for up to one week. When ready to use, let it sit at room temperature until it has softened but is still firm. Add it to a bowl and mix with your electric mixer for a few seconds before using.
- If freezing for later use, store in an airtight, freezer-safe container and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight. Once thawed, let it sit at room temperature until it has softened but is still firm, then add it to a bowl and whip with your electric mixer for a few seconds before using.
- Nutrition info is based on 1/12th of this recipe, made as written, on its own with no cake or cupcakes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nutrition
Serving: 25g | Calories: 110kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Fiber: 1g | Sugar: 7g | Iron: 1mg
