Dairy-Free Chocolate Ganache is a simple 2-ingredient microwave ganache recipe that takes two minutes to make. Two minutes. This dairy-free chocolate frosting comes together with just dairy-free chocolate and almond milk for a decadent topping for cakes and ice cream, or a luscious fruit dipper.
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You’re going to love this
So. Easy. Ganache just seems like it’s hard to make. Maybe because it’s a fancy French word? You also might think you need to heat cream over the stove to the precariously right temperature. You don’t. I made mine in the microwave.
Dairy-free. Ganache is usually made from cream and chocolate. But this dairy-free chocolate ganache uses almond milk and dairy-free chocolate— and the result is so perfectly smooth, creamy, and oh-so-spreadable. You’ll think this is how it has always been made.
2 ingredients. Two. Ingredients. Almond milk + chocolate. That’s it.
Microwave ganache. I know, fancy things don’t usually come from the microwave, but this ganache does. And it only takes one minute.
Ingredients & Tips
Almond milk. I used unsweetened vanilla almond milk so I wouldn’t add any sweetness to the bittersweet chocolate. I’ve even used chocolate almond milk to amplify the chocolate even more.
Dairy-free chocolate. I prefer dark chocolate for making chocolate ganache. And I was pleasantly surprised to find that Nestle’s allergen-free chocolate chips melts beautifully, has a deep, dark, rich flavor — and saves me the step of having to chop chocolate.
Optional add-ins. This recipe is straight-up chocolate. But if you want to add some flavor, here are some ideas:
- Coffee: add ½ teaspoon instant espresso powder before melting the chocolate.
- Citrus: add 1 teaspoon of citrus zest before warming the chocolate and almond milk.
- Liqueurs: substitute 1-3 tablespoons of the almond milk with liqueur, stirring it in after the chocolate has been melted. Ideas? Chambord, Grand Marnier, Kahlua, Frangelico, Amaretto…
- Spices: add ½ teaspoon of cinnamon, cardamom, pumpkin spice, or ¼ teaspoon of cayenne before melting the chocolate.
- Flavor extracts: Stir ½ teaspoon of pure extracts to the finished ganache. If using almond or mint extract, start with ¼ teaspoon or less -- then taste it and add more as needed.
- Fruit purees: substitute part of the almond milk for a smooth fruit puree like strawberry or raspberry.
How to Make Chocolate Ganache with Almond Milk
Place 1 cup dairy-free chocolate chips and ½ cup unsweetened almond milk in a mason jar or microwave-safe dish.
Warm in the microwave on high for one minute.
Let the milk and chocolate sit for about a minute, then stir vigorously until the chocolate and almond mixture have incorporated into a smooth and creamy ganache.
Ganache thickens as it cools. So while it’s warm it will be too thin to drizzle over your cake, but it shouldn’t be runny. If the ganache seems too watery, just add more chocolate.
Once your dairy-free chocolate ganache has reached your desired consistency, let it cool to room temperature, either on the counter or in the refrigerator.
When it’s just the right thickness, you’ll know it when you see it, drizzle it on your cake with wild abandonment!
To take the chocolate just one step further, sprinkle chopped chocolate or chocolate shavings onto the ganache before it sets. Learn how to make chocolate shavings here.
Store cakes glazed with chocolate ganache in the refrigerator for about a week. Before serving, let it sit on the counter for 10-15 minutes to bring it to room temperature.
Easy Desserts to Make with Chocolate Ganache
Chocolate Angel Food Cake is rich and decadent -- and irresistible with chocolate ganache.
Mint Chocolate Chip Nice Cream is practically begging for a drizzle of chocolate ganache.
Coconut Macaroons served with a side of chocolate ganache? Yes, please!
Dairy-Free Chocolate Ganache
- 1 cup dairy-free chocolate
- ½ cup unsweetened almond milk
- Place 1 cup dairy-free chocolate chips and ½ cup unsweetened almond milk in a mason jar or microwave-safe dish.
- Warm in the microwave on high for one minute.
- Let the milk and chocolate sit for about a minute, then stir vigorously until the chocolate and almond milk have incorporated into a smooth and creamy ganache.
- Ganache thickens as it cools. So while it’s warm it will be too thin to drizzle over your cake, but it shouldn’t be runny. If the ganache seems too watery, just add more chocolate.
- Once your chocolate ganache has reached your desired consistency, let it cool to room temperature, either on the counter or in the refrigerator.
- When it’s just the right thickness, you’ll know it when you see it, drizzle it on your cake with wild abandonment!
- To take the chocolate just one step further, sprinkle chopped chocolate or chocolate shavings onto the ganache before it sets.
- Store cakes glazed with chocolate ganache in the refrigerator for about a week. Before serving, let it sit on the counter for 10-15 minutes to bring it to room temperature
If your chocolate ganache is too thin, just add more chocolate to it until it reaches your desired consistency.
If your chocolate ganache is too thick, you can add more almond milk to thin it out.
If you have a little more ganache than you need for your cake, you can store it in the refrigerator for up to a week or in the freezer for up to 3 months.
Yes, you can freeze chocolate ganache. Just place it in a freezer-safe container and freeze for up to 3 months. Thaw your ganache overnight in the refrigerator, then warm it in 10-second increments in the microwave until it reaches your desired consistency.
Yes! Just set the cake, or individual pieces of cake, on a sheet pan in the freezer until it’s firm. Once your cake (or pieces) are frozen firm, wrap them really well in plastic, then again in foil.
To defrost your cake, set it on the counter or in the fridge.
Yes, absolutely. Just place it in the microwave for 10-second increments until it’s the consistency you’re looking for.
Absolutely! Ganache will hold well in the refrigerator for up to one week, so you can check “make ganache” off your to-do list well in advance.
Chocolate ganache can be made from dark, milk, and white chocolate. If you are using milk or white chocolate, you may need to add more chocolate to get your drizzly consistency.
Oh, what a wonderful thing to have leftover chocolate ganache. You can:
Put it on ice cream
Dip your fruit (or cookies!) in it
Thin it with more almond milk for hot chocolate
Make a parfait with layers of cake, chocolate, fruit, and whipped cream
Add whipped cream to make mousse
Put it on your pancakes, waffles, or French toast
Is this chocolate ganache thick enough to use as filling between 2 layers of cake?
Cara Lanz says
Hi, Madeline, this particular ratio of chocolate and almond milk is ideal for drizzling. To make a thicker, spreadable filling, you'll need to add more chocolate. I just did a test for you using the "regular" chocolate chips I had in my pantry and I ended up using 1 3/4 cups to get a nice spreadable consistency. If you need to add more of anything, just warm it all up again, stir it together, and let it cool. I hope this helps -- let me know if you give it a whirl and how it turns out. Cara