Rich, glossy, and silky smooth, this small batch dairy-free chocolate ganache is your new baking essential, whether you’re looking for a luscious filling, a glossy glaze, or a decadent dip. Made with just 2 ingredients, chocolate and plant-based cream, it comes together in the microwave in under 5 minutes.
This recipe is naturally dairy-free and egg-free, and depending on the chocolate you choose, it can also be suitable for gluten-free and vegan diets. As always, I recommend checking ingredient labels to ensure they meet your specific allergy needs.
After nearly two decades in the baking world, teaching decorating classes, and developing allergy-friendly recipes for families, I can confidently say this dairy-free chocolate ganache is one of my favourite staples. Easy, indulgent, and versatile!
Why You’ll Love This Ganache
Here are a few reasons this ganache will become a staple in your kitchen:
- Just 2 ingredients – no extras needed.
- Microwave method – quick, easy, and minimal clean-up.
- Naturally dairy-free and egg-free.
- Smooth, glossy, and perfectly pourable.
- Small batch recipe means no waste or leftovers.
- Easy to customize with optional flavours.
This is one of those foundational recipes that once you master it, you’ll use it in so many different ways.
Baker’s Tips for Perfect Ganache
Even though this is a simple recipe, a few key tips will guarantee success:
- Microwave carefully: You want the cream hot and just gently bubbling, not boiling aggressively.
- Don’t stir too soon: This is the biggest mistake I see. Letting the hot cream sit on the chocolate for 3 minutes is what allows it to melt properly.
- Use a large bowl: This gives you enough room to whisk smoothly without splashing.
- Choose good chocolate: Since this is a 2-ingredient recipe, the flavour depends heavily on the chocolate you use.
- Be patient when whisking: It may look separated at first, but it will come together into a silky ganache.
- Fixing splits: If your ganache looks grainy or separated, gently whisk in a teaspoon of plant-based milk or a bit more cream – it will come back together beautifully.
Ingredients & Substitutions
This recipe is intentionally simple: 100g chocolate chips (dairy-free) and 100ml dairy-free whipping cream. That’s it – your perfect 1:1 ratio.
For the cream, I used whipping coconut cream, but you can also use:
- Full-fat coconut cream
- Oat-based cream
- Soy or almond cream (ensure it’s suitable for heating)
Optional flavour additions (if desired):
- 1 tsp vanilla extract
- ½ tsp espresso powder (enhances chocolate flavour)
- 1 tbsp neutral oil (for extra shine)
- Splash of liqueur for desserts
These are completely optional – the base recipe works beautifully on its own. The beauty of this ganache is its flexibility, and I encourage you to play with it. You can also tweak the chocolate-to-cream ratio to create either a pourable glaze or a thick, spreadable filling.
How to Make Chocolate Ganache (Microwave Method)
This is my go-to method because it’s quick, consistent, and avoids extra dishes.
Add 100g chocolate chips to a large heatproof bowl and pour 100ml dairy-free cream into a microwave-safe jug.
Microwave the cream for 1 minute, until gently bubbling. Immediately pour the hot cream over the chocolate chips.
Do not stir. Let it sit for 3 minutes.
After 3 minutes, whisk until smooth and glossy.
You’ll end up with a perfectly pourable ganache that’s ready to use straight away. For a firmer consistency, chill the ganache in the fridge for 20–30 minutes before use.
Stovetop Method for Chocolate Ganache
If you prefer, you can absolutely make this on the stovetop:
- Heat the cream in a small saucepan until just starting to bubble
- Pour over the chocolate
- Let it sit for 3 minutes
- Whisk until smooth
Same principle as the microwave: heat, rest, then whisk. Perfect every time!
Texture Tips
The texture of this ganache changes depending on its temperature. Here’s a handy guide:
- Warm = pourable glaze
- Slightly cooled = thick filling
- Chilled = pipeable frosting
Ways to Use Chocolate Ganache
Because it’s so versatile, this ganache can be used in multiple ways:
- Glaze: Pour over cakes, tarts, or brownies for a smooth, professional finish.
- Frosting or filling: Great for cupcakes or layered cakes – try it with my Vanilla Cake for a classic flavour combination.
- Dip: Coat fruits, biscotti, or vegan marshmallows for a quick treat.
- Showcase tart: This ganache is the star in my Gluten-Free Chocolate Tart, creating a silky, indulgent centrepiece.
- Drizzle: Add to a sauce bottle and use as a drizzle on baked goods. Reheat it to loosen it.
Storage Tips
Ganache keeps well when stored properly. Keep it in an airtight container in the fridge for up to one week, reheating gently in short bursts in the microwave to loosen before use. For longer storage, you can freeze it for up to three months and simply thaw it overnight in the fridge.
Ganache FAQs
This recipe yields about 200 grams of ganache, which is enough for one 9-inch tart, 3 mini tarts, or filling an 8-inch layer cake.
Yes – just keep the 1:1 ratio of chocolate to cream.
Yes! Chill it slightly until firm, then transfer to a piping bag. It holds its shape beautifully.
Overheating chocolate or adding cream too quickly can cause separation. Whisk in a teaspoon of plant-based milk or warm cream to bring it back together.
Absolutely! Just chop them up finely so they melt evenly.
Recommended Recipes
If you’re looking for ways to use this ganache:
- Gluten-Free Chocolate Tart – this ganache shines as the filling.
- Vanilla Cake – use as a rich, chocolatey filling.
- Cupcakes, brownies, and a quick dessert dip for churro bites.
Final Thoughts
This recipe is a perfect example of what I always tell my readers: you don’t need complicated ingredients or techniques to create something truly delicious.
With just two ingredients and a simple microwave method, you can make a ganache that’s reliable, adaptable, and backed by years of allergy-friendly baking experience.
Once you try it, I guarantee it’ll become one of your go-to recipes too. And if you do try it, I’d love to hear how you used your ganache – whether it’s for a tart, cake, or a quick sweet treat.
Have fun!
Two Ingredient Dairy-Free Chocolate Ganache
Equipment
- Microwave
- Small bowl
- Small measuring jug
- Whisk
Ingredients
- 100 grams Vegan Chocolate Chips
- 100 grams Dairy Free Whipping Cream
Instructions
- Add 100g dairy-free chocolate chips to a large heatproof bowl.
- Pour 100ml dairy-free whipping cream into a microwave-safe jug.
- Microwave the cream for 1 minute, until gently bubbling (do not let it boil aggressively).
- Immediately pour the hot cream over the chocolate chips.
- Do not stir. Let the mixture sit for 3 minutes to allow the chocolate to melt.
- After 3 minutes, whisk until smooth, glossy, and fully combined. The ganache will be pourable at this stage. For a thicker consistency, allow it to cool or chill in the fridge for 20–30 minutes.
Video
Notes
- Warm = pourable glaze
- Slightly cooled = thick filling
- Chilled = pipeable frosting
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