Vegan White Chocolate Ganache

Hi Friends!

The following recipe will help you understand how to make A Vegan Ganache. It is actually a chocolate cream that in the classic recipe consists of a 1:1 ratio in the amount of cream and chocolate you have chosen to work with. With vegan ingredients, I found that using a coconut cream the ratio changes. see recipe below. If you do not want to use coconut cream because of the coconut flavor, you can use vegan milk. Here too the ratio is different and the explanation is in the recipe.

Vegan Recipes Cacao-Shamaness Vegan White Chocolate Ganache

Easy but tricky please note

It is very important to keep 2 main principles in mind. In order for the emulsion between the cream or milk to the chocolate achieved and not break down into an unusable mess:

1. The chocolate you choose needs to have a high percentage of cocoa or cocoa butter.

2. The incorporation between the chocolate and the coconut milk or cream will be made while stirring over low heat, and God forbid not at a boiling hot temperature, but at a temperature of 80 degrees Celsius and below.

To Accomplish This We Will Need

To perform one of the 2 techniques or use Bain Marie which is a water bath over a pot of steam out from a boiling eater, for the purpose of a controlled melting of the chocolate in the liquid. Or simply heat the milk to almost a boil and pour it into the chocolate bowl, wait a few minutes and mix gently to dissolve the chocolate and incorporate with the liquid.

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Ganache can be used for

 A large number of recipes: fillings and toppings for pastries and donuts, fillings for pralines, cake decorations, cookies, and the variety are really wide. This technique is suitable for all chocolate flavors. For example, it will work great with the Inspiration Series by the amazing brand Valerona who created a series of chocolate coins for confectioners with fruit flavors that are all vegan and amazing in taste.

Vegan Recipes Cacao-Shamaness Vegan White Chocolate Ganache

Vegan White Chocolate Ganache

Vegan white chocolate sauce that can be used for glaze, icing, filling pastries and more
Prep Time 5 minutes
Cook Time 3 minutes
Cooling in the Fridge 3 hours
Total Time 3 hours 8 minutes
Course Dessert, Prep, Sauce, Sweets
Cuisine French
Servings 260 Gram
Calories 1201 kcal


  • Sauce pan
  • Spatula
  • Mixing bowl


  • 160 Gram Vegan white chocolate chips or coins
  • 100 Gram Coconut Cream If you want to use a plant milk instead of coconut cream the ratio should be 2:1 vegan chocolate to milk


Bain Marie Method - Water Bath

  • Bring to a boil 2-3 cups of water in a sauce pan and reduce the heat to medium once achieved boiling.
  • Place the white chocolate and coconut cream in a bowl that can be used for double boiling and stir consistently with a spatula until fully emulsified. Avoid over heating and remove from the heat as soon as fully combined
  • Transfer melted chocolate to a container with a lead or cover with a plastic wrap and place in the fridge to cool down and stabilize for 3 hours. Then you can transfer to a piping bag and use it for your pastry

Second Method

  • Bring the coconut Cream to a boil and pour it over the chocolate in the bowl.
  • Let it sit for 3 minutes and then stir with a spatula until fully combined.
  • Place in a container and use it after it cools down in the fridge around 2-3 hours. Could take longer to stabilize depends on the chocolate type.
Keyword Gluten Free, Vegan white Chocolate Sauce


15 Responses

  1. What proportions of chocolate 70% cocoa and coconut cream to use as crumb coat for cake or cover a cake?

    1. Hi!
      So it really depends on the consistency you want to achieve, the higher the chocolate ratio the more stable of a ganache you will get. To begin, make sure that the chocolate ratio will be 50% higher than the liquid. Meaning: 1f you have 100g of chocolate, use 50 grams of Coconut or vegan cream. after melting on Bain Marie or Microwave, stir well to combine and chill for an hour. Then you can check if you achieved the desired consistency. Hope this helps!

  2. hi,
    can i use canned coconut milk instead of coconut cream?
    the brand Navitas cacao butter is good for these recipe?
    how to sweetener the cocoa ganache ? becuse the cocoa is raw and doest have any flavor at all.

    thank you !!!!!

    1. Hello:)
      Yes you can use coconut milk and you can use any sugar as a sweetener.

  3. hi ,me again Anyu,
    thank you so much for your quick response .
    I forgot to ask you when I should put the sweetener and what to do so that it does not crystallize.

    1. you can add the sweetener if the chocolate is not sweet enough while you are melting it on Bain Marie 🙂

  4. I have Navitas Organic Cacao Butter and Raw Anti-Acne Cocoa Butter Pure 100% Fresh .
    or which one do you recomended.

    1. im not familiar with the acne one but use the one that most suitable for cooking and eating.

  5. I have Navitas Organic Cacao Butter and Raw Anti-Acne Cocoa Butter Pure 100% Fresh .
    or what do you recommend. ? please

  6. and also can I put the vanilla flavor , my Son does not like chocolate flavor , OMG, thank you for your time.

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