Two Ingredient Dairy-Free Chocolate Ganache

A small batch of Dairy Free Chocolate Ganache, with a whisk in the bowl.

Two Ingredient Dairy-Free Chocolate Ganache

5 from 1 vote

This small-batch dairy-free chocolate ganache is rich, glossy, and incredibly easy to make with just 2 ingredients. Using a simple microwave method, it comes together in under 5 minutes with minimal clean-up.

Perfect as a pourable glaze, silky filling, or decadent dip, this ganache is a reliable staple for any baker - especially those working with dairy-free or allergy-friendly ingredients. The 1:1 ratio creates a smooth, versatile consistency that can be easily adjusted depending on how you plan to use it.

Makes: 200 grams

Calories: 733 kcal

Prep: 5

Total: 5

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Equipment

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Microwave
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Small bowl
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Small measuring jug
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Whisk

Angela's Top Tip

Weigh your dry ingredients in grams with a scale for best results!

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

Yield: Makes approximately 200g ganache (enough for one 9-inch tart or 3 mini tarts).

Stovetop Method: Heat the cream in a small saucepan until just beginning to bubble, then pour it over the chocolate. Let it sit for 3 minutes before whisking until smooth. The key principle remains the same: heat, rest, then whisk.

Cream options: Whipping coconut cream, full-fat coconut cream, or other plant-based creams (such as oat or soy) all work well—ensure they are suitable for heating.

Texture guide:

- Warm = pourable glaze
- Slightly cooled = thick filling
- Chilled = pipeable frosting

Fixing split ganache: If it looks grainy or separated, whisk in a teaspoon of plant-based milk or a little extra cream until smooth.

Optional flavouring: Add 1 tsp vanilla extract, ½ tsp espresso powder, or a splash of liqueur for variation.

Storage: Store in an airtight container in the fridge for up to 1 week. Reheat gently in short bursts in the microwave to loosen. Freeze for up to 3 months and thaw overnight in the fridge.

Nutrition

Serving: 1BatchCalories: 733kcalCarbohydrates: 80gProtein: 6.7gFat: 46.7gSaturated Fat: 20gSodium: 40mgFiber: 6.7gSugar: 60gCalcium: 133mgIron: 7mg

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