Vegan White Chocolate Ganache Recipe

This post may contain affiliate links

Vegan White Chocolate Ganache is a simple yet rich mixture made from just two key ingredients: plant-based cream and vegan white chocolate. While it may sound easy, getting the perfect texture can be tricky, especially when working with white chocolate. The process requires careful attention to ensure a smooth and creamy ganache, but with the right method, you can achieve delicious results every time.

Table of Contents

Vegan White Chocolate Ganache

Generally, chocolate is very sensitive to temperature, and if you don’t melt it at the right temperature, it gets into a solid mass that you cannot use anymore. White chocolate is the most sensitive to heat, when compared to all other types of chocolate. So, it may take you several attempts to master the art of mastering the art of making perfect vegan white chocolate ganache, especially if you haven’t done this before.

The next challenge comes in the form of the type of ganache you have in mind. It is still easier to whisk and make a frothy ganache from it when it comes to full-fat milk. However, plant-based milk doesn’t contain enough fat, and the ganache can turn runny when using cream made from vegan milk. So, are you wondering if you would ever be able to make the perfect white chocolate ganache at home?

Of course, you can! We have given you a simple recipe that tells you how to make the ganache, but what will help you more is the tips that we have mentioned to get the ganache right the first time itself. While there is always room for experimentations and variations, it is good to know the main recipe thoroughly before trying your innovations here.

[pinterest-image message=”Vegan White Chocolate Ganache Recipe” image=”https://veganiac.com/wp-content/uploads/2021/08/White-chocolate-ganache-recipe-vegan.jpg”]

Ingredients

You need only two ingredients to make this recipe. They are:

Vegan White Chocolate – 10 oz (300g) Got it from Tesco Here
Plant-Based Double Cream or any brand of Vegan Cream – 3.5 oz 100 ml (full-fat varieties recommended)

Procedure

The most important point that you have to keep in mind in this recipe is the method of melting chocolate and cream. For this, you will need a saucepan and a bowl. The bowl should be big enough to be seated over the pan, on the rims. You must fill about 1 inch of the saucepan of the water. Ensure that the bowl doesn’t touch the water in the saucepan.
Now, keep the saucepan and the bowl over it on the stove and set the heat at a medium-high level.
Add the white chocolate pieces and the plant double cream into the bowl and mix the contents well.
Once you notice that the mixture has blended well, and doesn’t contain any lumps, remove from the heat immediately, and allow it cool for about 10 minutes.
After 10 minutes, keep the bowl in the refrigerator for about 2 hours. You don’t have to stir the mixture during this time. Allow a complete cooling time of 2 to 3 hours for the ganache to set well.
After 2 to 3 hours, take the ganache mixture out from the fridge and whisk the contents well with an electric whisk or blender. Keep whisking properly, and you will notice the mixture turning whiter, thicker and fluffier in consistency. Its volume will also increase considerably.
The mixture should become so thick and fluffy that nothing spills from the bowl even when you turn it upside down. When the ganache has reached this consistency, stop whisking.
If the ganache mixture is not turning thick and fluffy even after a reasonable whisking time, keep it in the fridge for 30 to 60 minutes more. This will give it more time to settle down, so that it gets whipped well when you beat it.
Transfer the ganache into the piping tubes, so that you can pipe the whipped cream over cupcakes, cakes and any other dessert of your choice.

Vegan White Chocolate Ganache Video Recipe

Vegan white chocolate ganache recipe without milk

To make a vegan white chocolate ganache without milk, you’ll need 1 cup of vegan white chocolate chips and 1/2 cup of coconut cream or another plant-based cream. Start by heating the coconut cream in a small saucepan over medium heat until it simmers, but avoid boiling. Remove it from the heat and pour it over the vegan white chocolate chips in a bowl. Let the mixture sit for 2-3 minutes, then gently stir until the chocolate is completely melted and smooth. Allow the ganache to cool and thicken before using it as frosting, filling, or a drizzle for your desserts.

Vegan white chocolate ganache recipe without cream

To make a vegan white chocolate ganache without cream, you’ll need to replace the cream with a plant-based milk alternative, such as almond or coconut milk. Use 1 cup of vegan white chocolate chips and 1/3 cup of your chosen plant milk. Begin by warming the plant milk in a saucepan over medium heat until it’s hot but not boiling. Remove from heat and pour it over the vegan white chocolate chips. Let the mixture sit for 2-3 minutes, then stir gently until smooth. Let the ganache cool and thicken before using it for frosting or filling.

Vegan chocolate ganache no coconut

For a vegan chocolate ganache without coconut, you’ll need 1 cup of vegan dark chocolate chips and 1/2 cup of almond milk or another plant-based milk. Heat the almond milk in a saucepan over medium heat until it’s hot but not boiling. Remove from the heat and pour it over the vegan chocolate chips in a bowl. Let it sit for 2-3 minutes, then stir until the chocolate is fully melted and smooth. Allow the ganache to cool and thicken before using it as a frosting, filling, or glaze.

Vegan White Chocolate Ganache Drip

Vegan White Chocolate Ganache Drip is a creamy, smooth mixture ideal for decorating cakes and desserts. Made with plant-based ingredients, it creates a beautiful drip effect that adds both style and flavor to your treats. While it needs a bit of care, it’s a great way to give your vegan desserts a polished, professional look.

Vegan white chocolate ganache Tips

If you want the ganache to whip well and maintain the whipped shape even at room temperature, you have to use the right kind of white chocolate and vegan cream. It would help if you used them per the quantities mentioned in our recipe to get the flavors and consistency right.
Always melt chocolate and cream in the exact same way that we have mentioned above. Never allow chocolate to melt directly on a saucepan, as it can affect the quality of ganache you plan to make.
Once the ganache mixture is ready, use it immediately for piping on cakes. As time goes by, the whipped vegan white chocolate ganache starts to get firm.
While melting chocolate and cream, sometimes you may notice that the ganache has broken apart. If yes, all you need to do is put the ganache on a bowl placed over a saucepan, add a teaspoon of cream to it, and heat it on low flame for a while, before putting it back in the fridge for 2 hours.
Instead of using this for piping, you can also use white chocolate ganache as a drip to pour over your cakes. For this, allow the whipped mixture to settle down at room temperature for a while, before you can use it to drip down the cakes you make.
If you want to use plant-based milk in place of double cream, you can do so. However, please ensure you use only soy, almond, or oat milk for their high-fat content.
When using plant-based milk, always use the unsweetened version only to avoid unnecessary flavors seeping into your ganache. If using coconut milk, please be aware that your ganache may have a very dominant flavor of coconut, which you may not prefer.
Using only plant milk with white chocolate can give you a watery consistency, and you have to keep whisking the mixture for a long time to get the thick, whipping cream-like consistency.
When buying white chocolate, please refrain from buying the high-priced varieties. Your local supermarket may have ganache-specific chocolates at affordable prices. Buy only those white chocolates.
If you plan to use the ganache for truffles, you can avoid whipping the mixture after taking it out from the fridge. When the ganache is firm enough after 2 to 3 hours of being in the refrigerator, you can roll them into balls to be used for making white chocolate truffles.

Final Thoughts

In summary, this vegan white chocolate ganache recipe is an easy and delicious dairy-free option for frosting, filling, or drizzling on desserts. Made without cream or milk, it’s perfect for those seeking a plant-based, lactose-free alternative. This simple recipe delivers a smooth, rich texture that complements a variety of treats, making it an ideal choice for anyone looking to create vegan-friendly desserts without compromising on flavor. Enjoy a creamy, indulgent ganache that’s entirely vegan and versatile for your baking needs.