Ganache Basics

• Traditionally, ganache is equal weights of dark chocolate and cream. For a firmer ganache, the amount of chocolate is increased. The chocolate is chopped and melted into hot cream to make a smooth emulsion. As the liquid cools, it solidifies. While it is still warm, pour the ganache over cakes or other items to use it as a glaze. At room temperature, it spreads like frosting. If you chill the ganache, you can roll it into truffles.

Almond Milk

• Almond milk is a popular nondairy replacement for the heavy cream in ganache. Its nutty flavor compliments and enhances the flavor of the chocolate. Stick with unsweetened almond milk so that you don't end up with a ganache that is overly sweet. Almonds have a natural sweetness that can replace the natural sweetness characteristic of cream.

Coconut Milk

• With its thick, creamy consistency, coconut milk can replace cream without sacrificing richness. Coconut milk also adds a pleasing coconut essence to the ganache. Avoid using “cream of coconut,” which is denser and is usually sweetened. If you are using a partial can of coconut milk, gently warm and then stir the entire contents of the can before you set aside the extra portion. Coconut milk tends to separate, even when it contains stabilizers, so you must mix it together for an even consistency.

Soy Milk

• Plain soy milk will produce a ganache that is lighter in color and not as sweet. To boost the flavor, you may want to stir a small amount of vanilla extract or honey into the ganache while it is still warm. Using plain soy milk will enable you to sweeten the ganache to your taste so that you aren't stuck with something that is already too sugary or full of artificial flavors.

Sour Cream

• If dairy is not an issue, sour cream works well as a substitute for cream. The mild tang of the sour cream adds an interesting dimension to the ganache. Since the sour cream is thicker, you will need to use a little more of it to replace the cream in a recipe. Make sure the sour cream is at room temperature to achieve a smooth texture when combined with the melted chocolate.

Substitution Savvy

• Be aware that any of the substitutions may change the consistency of the ganache, and adjustments to the chocolate ratio might be appropriate. For example, you might find that you need slightly more chocolate for coconut milk and slightly less chocolate for soy or almond milk. Characteristics across different brands of nondairy milks can vary, so finding the perfect ratio may take some tinkering.