Dairy-Free Ganache

Published February 4, 2013

Mini Chocolate Cake with fresh ganache

I have a few friends that are that are lactose- intolerant. Desserts are sometimes tricky. I have reluctantly swapped out shortening for butter in frosting but I wanted something to top desserts that had all the flavor of icings with butter. I decided to make a ganache without dairy and see how it worked out. Ganache is just chocolate melted with cream and poured over cakes or other desserts. It will harden over time and can be a beautiful finish. Rather than use cream I subbed out almond milk. I had tried soy milk in the past. It was OK- but lacked the rich taste I expected from a ganache. The almond milk acted a lot more like cream in the recipe and the end result tasted and looked great.

Dairy-Free Ganache

1 c. chopped bittersweet chocolate (chocolate chips are OK, just be sure they are dairy free)

1/3 c. almond milk, plain or vanila

Combine chocolate and almond milk in small saucepan. On medium heat, warm the mixture, stirring often until chocolate is melted and mixture is smooth. Spoon mixture over cooled cakes or cupcakes. Mixture will harden as it cools.

Melting the chips and almond milk

Stirring until smooth

Finished cakes

Posted in Cooking