Make It: Vegan MEXICAN Spiced Chocolate Ganache
If you’re like me and you love all things spiced every time fall rolls around, this flavor profile is a great summer spin on the theme – that pairs especially well with grilled tropical fruits.
Ganache is usually made with a 1:1 ratio of dark chocolate and heavy cream but this is easily made dairy free and vegan by swapping the grass fed heavy cream for coconut cream and being mindful of your chocolate sourcing. More on that in the notes below.
This is the spiced chocolate ganache I use as a layer of flood and drip on my Churro Cake but it's delicious anywhere you'd use chocolate ganache – and especially for making spiced chocolate truffles. See my notes below for some ideas!
This version has a bit of heat to it from the chipotle which you can either decrease (or increase!) to personal taste. Personally, I like it hot! Most especially when having it with something cold, like, drizzled over really good vanilla ice cream.
If you give this one a whirl, tag me @cleanmade and let me know how it goes!
Vegan Mexican Chocolate Ganache
Ingredients
Instructions
Notes
How to Use Chocolate Ganache
This is the spiced ganache I use for the flood and trip on my Churro Cake pictured here, but it's delicious with anything you'd used chocolate ganache in, like:
- poured over ice cream
- drizzled over fresh fruit like pineapple
- topping cakes and cupcakes
- swirled into a bundt cake
- layered in cakes and in trifles
- drizzled on pancakes with grilled bananas
- topping other baked goods like cupcakes
- shaken into a cocktail
- cocoa powder rolled truffles
Finding the Best Dark Chocolate
Like any recipe, this is as good as the ingredients you use. Using the best dark chocolate you can find and afford is the key to this recipe. I like Belgian Callebaut (which is always vegan) or French Valrhona chocolate (not always vegan so check labels) for this but Ghiradelli is often easier to find at the market than Callebaut or Valrhona.
About Chocolate Chips
Chocolate chips do not melt the same way chopped dark bar chocolate does and are not my preference for this, but you can use them in a pinch. Just keep in mind you'll need to do some extra whisking to smooth things out and take care not to overheat (or burn!) your ganache in the process.
Making Truffles
Want to make truffles? Reduce your coconut cream by 1/3 from the 1:1 ratio used for pourable ganache so it's not too thin. Shape your truffles by hand or in a mold and roll in unsweetened cocoa powder to finish. Rolling them in a mix of unsweetened raw cacao and cinnamon is also delicious for when making truffles using this recipe.
Storing Leftovers
Store leftovers in a lidded glass jar (Mason jars are great) or a capped squeeze bottle in the refrigerator. To use again, allow to come to room temp. Or gently warm in the microwave for a few seconds. Or, if using a heat proof glass jar, heat in a saucepan of hot water and whisk until smooth and pourable again.
