The ganache is one of the toppings most used in confectionery for its simplicity and versatility. It is made with melting chocolate and cream (milk cream), so it is not a suitable coating for lactose intolerant. If this is your case and you are looking how to make chocolate ganache without cream, You have come to the right place! The topping that we teach you to prepare is perfect for covering and filling cakes, for decorating muffins and much more.
In RecetasGratis we share our recipe for chocolate coating without cream so that you can prepare desserts suitable for everyone, lactose intolerant, vegan, etc. Of course, remember to use a vegan chocolate or that does not contain lactose, that is, that adapts to your particular needs. That said, read on and discover how to make cream-free chocolate topping with our tips.
Ingredients to make Chocolate coverage without cream (ganache):
How to make Chocolate Coverage without cream (ganache):
To make the cream-free chocolate coating, we recommend using coconut milk, but you could also use coconut cream. For this case, the ratio would be 200 g of coconut cream and 200 g of chocolate. Having said that, chop the chocolate.
You can make your own coconut milk or cream with these recipes:
Trick: If you are lactose intolerant or vegan, use a milk-free chocolate in its composition.
Heat the coconut milk over medium heat until it almost comes to a boil, but does not come to a boil. If you want, you can give your ganache extra flavor by adding vanilla essence. And if you want to get a glossy chocolate coating without cream, add a teaspoon of (vegetable) butter.
Trick: Optionally, you can heat the coconut milk in the microwave until it is also very hot.
When the coconut milk is very hot, turn off the heat and add the chocolate. Mix until the chocolate is completely melted and incorporated, turning into a creamy mixture.
Let the mixture cool completely before using and your chocolate coating without cream She will be ready! You can use it to fill and top cakes and much more. Give it a try and tell us in the comments what you think. As a recommendation, it is preferable to reserve the chocolate ganache without cream for 1 hour in the refrigerator before using it.
Trick: If you notice that your ganache has become too thickened, you can lighten it by adding a little hot coconut milk.
Another chocolate coating without cream can be something as simple as melting chocolate with a little ordinary milk. This option is not suitable for vegans or lactose intolerant, but you may be interested in knowing it if you do not meet any of these conditions:
If you liked the recipe for Chocolate coating without cream (ganache), we suggest you enter our category of Pastry Cream Recipes.
Another recipe for chocolate ganache without cream
Another option for chocolate ganache without cream is to use soy milk instead of coconut milk. However, since soy milk is thinner than coconut milk, another ingredient will need to be added to help achieve a creamy topping. Here’s how to make this soy ganache:
- In a saucepan, place 1 cup of milk or soy drink (140 ml) and 1 can of condensed soy milk.
- Heat it over medium heat and stir to avoid burning.
- When it is about to boil, turn off the heat and add 100 g of chopped chocolate.
- Mix very well until the chocolate is completely melted.
- Refrigerate for at least 2 hours and it will be ready to use.
You can use any of the chocolate toppings without cream that we have shared to cover and / or fill cakes like these: