This ganache is the bomb dot com. It’s ultra customizable for whomever is going to be eating it: it can be sugar-free/keto. It can be made to accommodate any allergies or diet restrictions (except chocolate) as long as you choose a chocolate that is acceptable. It pipes and spreads while still warm so you don’t have to wait hours to use it. It’s just the best.

Ganache is my most requested macaron filling recipe (yes, I actually ran a poll) – and it’s easy to know why: Ganache is chocolate. Everyone loves chocolate. And more than that, it has the potential to be a bajillion times less sweet than typical American buttercream, it sets firm (which is great for frosting cakes – especially carved cakes because it helps to hold them together), and did I mention that it’s chocolate?

Use it on my chocolate whacky cake or to sandwich my vegan Italian macarons. Make s’mores with it. Sandwich vegan sugar cookies. Spread it on toast. Eat it with a spoon.

Alterations

If you need to use it for a cake drip, add 5ml of additional liquid at the start and omit the butter. Wait for the ganache to cool to about 90 degrees before applying the drip to the well-chilled cake with a squeeze bottle, piping bag, or with a spoon.

If you need to avoid soy, you can use palm oil or soy-free Earth Balance for your ‘butter’. And if you need to avoid coconut, you can use palm oil. If there are no real safe solid fats for you, then avoid it completely!

And remember that the sweetness of your ganache will depend on the sweetness of the chocolate that you use!

What’s the texture like?

While it’s still warm, the ganache has a very mousse-like texture in the mouth, but firms up pretty quickly. If you’re going to be using it between cake layers, you may want to wait until it’s completely cooled before adding layers on top. It can be piped and spread while warm (hello, game-changer!) and holds up well in hot environments – as long as it’s not in direct sunlight or left in a car.

Check out the video below to see how wonderfully it pipes and spreads – while still warm.

Storage

Once it’s made, keep it an airtight container in the fridge for a month or in the freezer for up to six months. Yup! Six months!

Recipe video:

So without further ado, here’s the recipe; let me know what you make with it!

Check out some more of my popular dessert recipes!

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