Can you make chocolate ganache with almond milk?

If you are a chocolate lover but are dairy free... don't fret! You can make ganache with almond milk!

Making an impeccable chocolate ganache comes down to important details so on here I will share all the secrets! I even share varieties and what to use it for, so that next time you're baking you can make the recipe your own and extra delicious.

Whether this is your first time making ganache with almond milk or you have been making this for a long time, this post will help perfect your skills and have you feeling like a professional baker! You will see what an easy recipe chocolate ganache is.

can you make ganache with almond milk?

Yes, you can make ganache with almond milk! Chocolate ganache can easily be transformed into a dairy-free recipe by using dairy-free chocolate & plant-based milk. However, it is vital to understand the characteristics of ganache to make a chocolate ganache with almond milk creamy and delicious!

characteristics of chocolate ganache

The most important characteristics to understand about chocolate ganache are the core ingredients, the ratios, and the temperature. These three aspects will work together to give you the right consistency.

Let's talk ratios! Depending on the consistency you are wanting your chocolate ganache to be, you will use a different ratio of chocolate to cream. 

• For a thick chocolate ganache used for piping or truffles, use a 2:1 ratio (two parts chocolate, one part cream). 
• For thin ganache used for glaze or drizzling, use a 1:2 ratio (one part chocolate, two parts cream). 
• For a standard chocolate ganache used for frosting or dipping, use a 1:1 ratio (one part chocolate, one part cream).

The basic ingredients for a traditional chocolate ganache are chocolate and cream. 

• The cream can be substituted for a variety of different plant milk to create a dairy-free ganache. Due to the nature of plant-based milk sometimes being thinner than cream, be sure to add enough chocolate to give it that thick consistency. 
• The type of chocolate is also important to consider. Baking chocolate or chocolate bars is best for chocolate ganache since they can easily melt and be incorporated.

Chocolate ganache is temperature sensitive. 

• If the cream added to the ganache is too high in temperature, it will cause the fat solids in the chocolate to separate, making a grainy ganache. For best results, heat the cream or dairy-free milk in the microwave in 30-second increments, checking the temperature in between. The right temperature is 200F. It is a good idea to touch the cream with your finger to ensure it is warm to the touch but not too hot.
• Ganache thickens when it cools so for a soft ganache, let cool less time. Whereas for a hard ganache, place it in the fridge to thicken & harden. If your ganache gets too hard, you can easily reheat it using the double boiler method. Fill a small saucepan or pot with warm water, and place the bowl of ganache on top. At high speed, quickly whisk the ganache until it starts to loosen up and melt again. I do not recommend reheating your ganache in the microwave since this can cause the chocolate to separate.

how to make almond milk chocolate ganache

1. Chop up the chocolate. Chop the chocolate and place it into a medium metal bowl. The chocolate should be cut into small pieces so that they can be melted when the milk is added.

2. Heat up the almond milk. Heat the almond milk in the microwave for 1 minute until hot to the touch.

3. Pour the milk & mix. Pour the hot almond milk into the bowl with the chopped chocolate. Let sit for a minute or two to melt the chocolate. Then carefully stir the melted chocolate and almond milk until fully combined. Let sit at room temperature to thicken and cool.

varieties of chocolate ganache

Try changing up the type of chocolate you use. Ganache can be made from any chocolate! Every chocolate will give a different chocolate flavor. Be sure to use high-quality chocolate so your ganache has the best flavor and creamy texture. Yes, those expensive organic chocolate chips actually do make a difference. A classic ganache typically uses semi-sweet chocolate chips or chunks, for the perfect "not too sweet" taste. For a creamy white chocolate ganache, use a white chocolate bar or white chocolate chips. For a less sweet ganache, try using bittersweet chocolate or dark chocolate chips. To make a dairy-free chocolate ganache, use dairy-free chocolate chips! The options are endless on what chocolate you can use to make a delicious creamy ganache.

Use the dairy that best suits your dietary needs. The best thing about chocolate ganache is how versatile it is. As long as you follow the correct ratio for the desired consistency, you can use any dairy! A classic ganache uses heavy cream or heavy whipping cream for that silky texture. Any vegan milk will give a different texture and flavor to the chocolate ganache. Some of my favorite alternatives are half and half, coconut cream, soy milk, oat milk, unsweetened almond milk, or full-fat coconut milk. When using a milk alternative, be sure to consider the flavor of it. For instance, full-fat coconut milk will give the ganache a rich, sweet, & nutty flavor. Whereas half and half will impart a neutral taste. Learn more about making chocolate ganache with half and half here.

Add flavor with additional ingredients. Chocolate ganache is such a simple recipe with simple ingredients. Get creative with the taste by adding other ingredients! You can add any flavor extract to have the ganache take on that flavor profile, like vanilla, almond, lemon, or coconut! For a boozy ganache, try adding your favorite liquor like dark rum, cognac, or Chambord. Add extra sweetness by adding honey, maple syrup, or agave. You can experiment with so many ingredients to create great recipes of your own.

how to store chocolate ganache

To store chocolate ganache, transfer it to an airtight container or medium mixing bowl. Make sure that a piece of plastic wrap is pressed against the surface of the ganache to prevent a crust or film from forming. Place the container in the fridge to store for up to 2 weeks.

what to use chocolate ganache for

Chocolate ganache is one of the most versatile elements in baking! It can be used for so many different purposes. A thin ganache can be used for drip cakes or frosting cakes for that polished finish. A thick ganache can be used as a filling in between cake layers or formed into small balls for decorating or truffles. Ganache can even be whipped for a frosting recipe and using a piping bag be added to the top of cupcakes.

Also, a variety of different desserts use chocolate ganache. From chocolate cake to ice cream, chocolate ganache is used all the time! One of the most common times you will see chocolate ganache is in Valentine's Day recipes. After all, what says romance like chocolate. My favorite cake recipe using chocolate ganache is my Cadbury dairy milk chocolate cake, which has a layer of thick chocolate ganache between cake layers! I also love using ganache on top of cakes, like in my orange chocolate fudge loaf cake.