Vegan Chocolate Ganache (Low-Fat; Oat Milk)
User Reviews
5
Vegan Chocolate Ganache (Low-Fat; Oat Milk)
Description
Vegan Chocolate Ganache (Low-Fat; Oat Milk) combines unsweetened cocoa powder and oat milk with pure maple syrup and vanilla extract to create a smooth, dairy-free ganache. Heating the mixture gently and whisking in chocolate chips yields a creamy texture that softens on warming and firms when refrigerated. The slight sea salt enhances the chocolate flavor, making it suitable for drizzling over desserts like pancakes or ice cream, or chilling to use as a frosting.
Because this ganache uses oat milk instead of heavy cream, it remains low in fat and has a softer consistency at room temperature compared to traditional ganache made with solid chocolate. The recipe notes that chilling the ganache overnight or refrigerating it speeds up thickening for spreading.
Storage recommendations include keeping the ganache sealed in the refrigerator for up to a week or freezing it for longer storage. It should not be stored at room temperature as it may become too soft and lose ideal texture. If frozen too hard, letting it thaw briefly and stirring restores smoothness.
Ingredients
- scant 1 cup cocoa powder tap Metric above for grams; see Notes, unsweetened
- ¾ cup oat milk other types of non-dairy milk do NOT work unless you increase chocolate, store-bought
- ¾ cup pure maple syrup
- 2 teaspoons vanilla extract
- ⅛ teaspoon sea salt fine, or mineral salt
- ¼ cup chocolate chips use grain-sweetened or refined sugar-free chocolate, if desired, dairy free
Instructions
- Combine all ingredients except chocolate chips in a small/medium sauce pan. Slowly bring the mixture to a low simmer over medium-low heat.
- Reduce heat to low. Whisking constantly, simmer until thickened, about 1 minute. Remove from heat, add chocolate chips, and whisk to melt.
- Ganache can be used warm, drizzled over pancakes, ice cream, or other desserts. To use as a spreadable frosting, transfer the hot ganache to a large bowl or glass container. Let come to room temperature before covering to avoid condensation. Refrigerate overnight, or to speed up the cooling process place uncovered in the refrigerator for 2 to 3 hours.To speed up the process even more, after 30 minutes in the fridge, move the ganache the freezer. Check it every 30 minutes or so until it reaches the desired temperature and consistency.
Notes
- Measure cocoa powder by lightly spooning it into the cup to avoid compacting.
- Store ganache in an airtight container in the refrigerator for up to one week.
- Freeze ganache for 1–2 months; thaw before use and stir to recombine.
- Do not keep ganache at room temperature as it becomes too soft.
- If ganache becomes too cold or hard in the freezer, let sit briefly at room temperature and stir to even temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Cholesterol | 0mg | 0% |
| Sodium | 40mg | 2% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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