Several months ago, I registered my name for a cookery competition and asked for suggestions on what to make in a WhatsApp group dedicated to vegan cooking. One of my friends, Hema didi—a pro chef—suggested that I make brownie pops with ganache and sprinkles. I already knew how to make brownies. However, at the time, I had no idea what “ganache” was, but dutifully followed her instructions to make a silky smooth and intensely chocolatey topping I immediately fell in love with! Ultimately, I did not win the competition but had definitely found myself a keeper in the vegan ganache. Thank you, di 🙂
This ganache looks gorgeous, tastes lovely, and fools others into thinking you actually slogged for hours in the kitchen preparing this stuff (husshh…. secret: it’s super-easy to make!)
Use it to frost cakes, as a topping for brownies or ice creams, or simply serve a dainty scoop sprinkled with roasted nuts with a fruity sauce on the side! I served it with this strawberry sauce at a get-together and it was a hit!
Preparation time: 10 minutes
Yields: around 2 cups
1 cup = 150 ml
- 2 cups coarsely chopped vegan dark chocolate (I used Morde)
- 1 cup thick coconut/cashew milk (see notes)
- A pinch of salt
- 1 teaspoon instant coffee powder (optional)
- Place all the ingredients in a heat-proof bowl.
- Fill ¼ of a kadhai with water and bring to a boil. Lower the heat to a simmer. Place the bowl with the ingredients inside the kadhai. The chocolate will start melting due to the heat from the simmering water.
- Stir the chocolate mixture gently to ensure all the chocolate pieces have melted. It will take around 3-4 minutes. Remove the bowl from the kadhai and let it cool to room temperature.
- Blend the ganache in a mixer jar on the highest setting for a few seconds until smooth and creamy. Cover and store in the refrigerator for up to a week. Thaw to room temperature if frosting cakes; otherwise, serve cold as a dessert in itself.
- To make thick coconut milk, soak one cup of grated fresh mature coconut in one cup of hot water for 15-20 minutes. Blend on high speed until thick and creamy. Strain using a fine mesh sieve or cheesecloth. Reserve the milk and use the residual pulp in some other recipe. Alternatively, you can use store-bought coconut milk that comes in tetra packs/cans.
- To make thick cashew milk, soak 1/3 cup of cashews in warm salted water for 4-5 hours. Drain and rinse. Blend with one cup of water until smooth and creamy.
- Don’t use almond or soy milk–the result won’t be as rich or creamy.