Vegan White Chocolate Ganache
Vegan white chocolate sauce that can be used for glaze, icing, filling pastries and more
Equipment
- Sauce pan
- Spatula
- Mixing bowl
Ingredients
- 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
Instructions
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.