Okay, okay, okay – listen up, people! I have the best spin on a classic ganache – Chocolate Chai Ganache! Because, chocolate is delicious and chai is delicious and together they are…double delicious! (I’m so creative). Keep reading for ways to use this velvety smooth (and vegan) treat!

WHAT IS CHOCOLATE CHAI GANACHE?

A ganache is traditionally a mixture of chocolate and warmed cream. It is often used as a filling or icing for cakes, to serve with fruit or something to stuff pastries with! It is also really addicting on it’s own…by the spoonful. Just sayin’.

THE INGREDIENTS

This Chocolate Chai Ganache is fully vegan, meaning no dairy whatsoever! Whoop, whoop! Instead, I use full-fat coconut milk. You can also use a lower-fat coconut milk, if you prefer. To make this recipe, you will need three ingredients – vegan chocolate, chai tea bags and one can of coconut milk.

THE PROCESS

The first step is to infuse that beautiful chai flavour into the coconut milk. Pour the coconut milk into a small saucepan and add two chai tea bags. Bring to a gentle simmer for 15 minutes. You don’t want to simmer for much longer, or else you will lose more of the liquid. 15 minutes is the perfect length of time to retain enough liquid and still get a rich chai flavour!

When the milk is ready, simply pour it over the vegan chocolate, wait one minute, and then stir until all of the chocolate is melted. See below for different ways you can use this ganache and how the recipe may change slightly, depending on it’s purpose.

CHOCOLATE CHAI GANACHE AS A GLAZE

If you are tired of the overly sweet American buttercream usually used on the outside of cakes, try making this ganache and pouring it over your cake instead. To make this the perfect glaze consistency, use 1 can of coconut milk to 1 cup of chocolate. Once it has cooled, pour it over a cold cake and watch it drip over the sides and coat your cake in a luscious layer of pure YUM.

CHOCOLATE CHAI GANACHE AS A FILLING

Okay, this may be my favourite way to use ganache – INSIDE cakes. Cake layer one goes down, a thick layer of ganache goes on top, cake layer two goes down – perfection! It is important that, if you are making a filling, the texture is thicker so it doesn’t ooze out of the sides of your cake. Therefore, use 1 can of coconut milk to one and a quarter cup of chopped chocolate. After the coconut milk has been poured over the chocolate and stirred completely, the chocolate will begin to firm up. You can even put it in the fridge to speed up the process, but you still want to be able to spread it easily, so keep an eye on it!

DON’T MISS THESE OTHER VEGAN DESSERTS

Vegan Ice Cream Bars (similar to Magnums)

Vegan Mocha Buttercream (fill your cakes with ganache and top them with this perfect buttercream)

Sweet Potato Creme Brulee (perfect for a dinner party)

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Chocolate Chai Ganache (Vegan, Gluten-Free)

Prep time: 2 minutes

Cook time: 15 minutes

INGREDIENTS

Purpose	Vegan Chocolate	Coconut Milk	Chai
Glazing cakes	1 cup, chopped (or chunks)	1 can (400 ml)	2 tea bags
Filling cakes	1 1/4 cup, chopped (or chunks)	1 can (400 ml)	2 tea bags

INSTRUCTIONS

1. Add coconut milk and tea bags to a small pot and bring to a gentle simmer for 15 minutes, uncovered.
2. Place vegan chocolate into a heat-proof bowl, remove the tea bags from the pot, and strain the coconut milk over the chocolate. Let sit for one minute and then whisk until the chocolate is fully melted. Let cool before using.

TIPS:

• If GLAZING – when the ganache has cooled, pour it over an assembled cake that has been elevated and has a baking tray underneath to catch the drips.
• If FILLING – you can place the ganache in the fridge to help cool and firm up, but you want it to be spreadable, so make sure it doesn’t get too firm.