Gluten Free Chocolate Ganache & Dark or White with Dairy-Free Options

On a gluten free diet or any diet for that matter, there’s nothing more decadent than gluten free ganache! Fortunately, it is naturally gluten-free, as long as you use gluten free chocolate. It is made from chocolate, whipping cream, and vanilla. You may use ganache on any of your gluten free dessert recipes, or prior to cooling, while it is still thin, (or you may thin it out with additional whipping cream use it as a sauce for plating purposes. It makes a heavenly glaze for cakes, brownies, ice cream, donuts, and more, or allow it to harden some and use it as a frosting.

The below recipe makes a very thick ganache, which may be used to make chocolate truffles. You can double the cream or even triple it to make softer ganache to use as frosting or filling.

Chocolate Ganache

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Makes approx. 1-3/4 cup or enough for top and sides of a 10-inch cheesecake

A decadent chocolate ganache for use on cakes, cupcakes, donuts, desserts, or make luscious truffles.

Ingredients:

1 3/4 cup (11.5 ounces) gluten free semi-sweet, bittersweet, or dark chocolate, not milk chocolate or white chips* (or Kirkland white bag for dairy-free white) (or 8 ounces for frosting or sauce)
1/2 cup heavy whipping cream*, for truffles and firm cake topping (or 1+ cup for sauce or frosting)
1 tablespoon butter (or refined coconut oil), if making frosting or sauce
1 teaspoon pure vanilla extract

Instructions:

If Using Real Chocolate:

Add chocolate to a bowl; top with vanilla; toss to coat the chocolate with the vanilla.
Heat whipping cream in a small sauce pan to almost a boil.
Pour whipping cream over chocolate; stir until well combined; allow to cool.

If Using Chocolate Morsels (contains gum, etc.):

Add chocolate morsels, and butter if using, to a heatproof bowl, add vanilla, toss to combine. Place over saucepan filled with enough water not to touch bowl. Bring water to a boil and then lower to a simmer.
Scald cream, add to chocolate and stir until melted.
Set in the refrigerator to cool**, at least 15 minutes, usually 2 hours.

Uses:

Pour ganache over the top of a cake and spread, allowing to drip down the sides; dip donut tops in ganache; or use the thicker, chilled version to make truffles; and so much more.

Tips

For Dairy-Free: *Use gluten free chocolate chips such as Enjoy Life Mini Chocolate Chips and full-fat coconut milk instead of heavy cream. Some brands of chocolate may contain soy. You can use cocoa butter chips for white ganache for dairy-free.

**As the ganache cools, it will set firmly enough to roll into balls to use to make truffles. If you need it thinner than that such as to top ice cream, double the whipping cream.

White Chocolate: Ganche Use high-quality white chocolate, not white chocolate chips or candy melts. Do not overheat the milk. The maximum temperature of the cream should be 180 degrees F.

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View Comments

Beth Johnson says:

November 22, 2017 at 10:22 am

Yum! I was asking for suggestions for a company dinner and my teen son said "chocolate fondue", in much the same way someone would say " a million dollars ". Imagine his surprise when that's what we had! I doubled the whipping cream as suggested, and served with strawberries, bananas, marshmallows, pretzels, etc. Easy peasy and a real hit! Refrigerated the extra and added it to steamed milk to make hot chocolate!