Creamless Chocolate Coverage Recipe (ganache)

Ganache is one of the most used toppings in confectionery due to its simplicity and versatility. It is made with melting chocolate and cream (milk cream), so it is not a suitable coverage for lactose intolerant people. If this is your case and you are looking for how to make chocolate ganache without cream, you have come to the right place! The coverage that we teach you to prepare is perfect for covering and filling cakes, to decorate cupcakes and much more.

In this article we share our recipe for chocolate coverage without cream so that you can prepare desserts suitable for everyone, lactose intolerant, vegan, etc. Of course, remember to use a vegan chocolate or one that does not contain lactose, that is, one that suits your particular needs. With that said, read on and find out how to make chocolate couverture without cream with our tips.

Ingredients to make Chocolate Coverage without cream (ganache):

• 1 deciliter of coconut milk
• 400 grams of chocolate to melt
• 1 tablespoon vanilla essence (optional)

How to make Chocolate Coverage without cream (ganache):

1. To make the chocolate coating without cream we recommend using coconut milk, but you could also use coconut cream.
2. For this case, the proportion would be 200 g of coconut cream and 200 g of chocolate. With that said, chop the chocolate.
3. Tip: if you are lactose intolerant or vegan, use a milk-free chocolate in its composition.
4. Heat the coconut milk over medium heatuntil it almost starts to boil, but does not come to a boil.
5. If you want, you can give your ganache an extra flavor by adding vanilla essence.
6. And if you want to get a shiny chocolate coating without cream, add a teaspoon of (vegetable) butter
7. Hack: You can optionally heat the coconut milk in the microwave until it is also very hot.
8. When the coconut milk is very hot, turn off the heat and add the chocolate.
9.  Mix until the chocolate is completely melted and incorporated, becoming a creamy mixture.
10. Allow the mixture to cool completely before using it and your no-cream chocolate coating isready! You can use it to fill and cover cakes and much more.
11. Give it a try and tell us in the comments what you think.
12. As a recommendation, it is preferable to reserve the chocolate ganache without cream for 1 hour in the refrigerator before using it.
13. Tip: If you notice that your ganache has become too thick, you can thin it out by adding a little hot coconut milk.