Ganache is the term given to a mixture made from cream and chocolate. So, as you may have understood already, you need only two ingredients to create the perfect vegan white chocolate ganache. Unfortunately, making the ganache is easier said than done, because of the technicalities involved in the process. For starters, we are talking about white chocolate here!
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.
Ingredients needed for making Vegan White Chocolate Ganache
You need only two ingredients to make this recipe. They are:
- Vegan White Chocolate – 300g (chopped finely) Got it from Tesco Here
- Plant-Based Double Cream or any brand of Vegan Cream – 300 ml(full-fat varieties recommended)
Process of making Vegan White Chocolate Ganache
- 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.
Some tips you have to remember while making the vegan white chocolate ganache
- 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.