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Chocolate Espresso Ganache

Vegan Chocolate Espresso Ganache

Posted on October 19, 2021February 27, 2022 by Jen

No Chumping Around…

Ahh ganache, a delectable symmetry of chocolate and cream and, just for good measure, some extra fat either as butter or oil to make it shiny. We all love chocolate ganache in my home and for every birthday my girls always want chocolate ganache incorporated into their cakes. I pondered: why is it called ganache, and could I make a plant-based version that actually tasted good? My wondering certainly paid off with this plant-based and vegan chocolate espresso ganache recipe.

Blackberry Mousse with Chocolate Espresso Ganache
Photos by Natalie Cina (left to right: chocolate espresso ganache topped with frozen blackberry mousse, chocolate cupcakes topped with ganache and toasted marshmallows)

A Bit of History

A few different culinary legends prevail regarding the origins of chocolate truffles and ganache. The most popular version states that Paul Siraudin, a Parisian playwright, invented and documented chocolate ganache in 1869. Mr. Siraudin named the confection after a play written by Victorien Sardou titled Les Ganaches, or in English “The Chumps.” Other stories, credit the kitchen of Auguste Escoffier with the invention of the chocolate truffle in the 1920s. Legend has it that his apprentice erred while pouring hot cream into a bowl of chopped chocolate instead of the intended bowl of sugar and eggs. When Escoffier saw the result of cream and chocolate whisked together, he called his apprentice a ganache (or a fool). As the chocolate ganache set, Escoffier rolled it into balls and coated them with cocoa powder. He noticed that they looked very much like forest fungi truffles and the name stuck. Following either story, chocolate ganache, carries the connotation of a fool or something foolhardy. However, there is no fooling around in this vegan chocolate espresso ganache recipe!

Vegan Chocolate Espresso Ganache

My recipe contains only 5 ingredients and requires very little preparation time. Simply melt chocolate, sugar, and espresso powder with oat milk. I use barista blend oat milk, as its consistency closely resembles cream. Once the ganache has set, you can add it to your favorite desserts. We use it to frost cupcakes and cakes or top ice cream. Another fun dessert to try is adding ganache to frozen blackberry mousse. Freezing chocolate ganache in a mini spring pan forms a base layer, then top with a layer of homemade plant-based blackberry mousse and freeze again for a delectable treat.

Chocolate Espresso Ganache

Easy Vegan Chocolate Espresso Ganache

A decadent, easy, chocolate espresso ganache that is absolutely divine in desserts, over ice cream, or just by the spoonful!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Refrigerator/Freezer Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 cups oat milk (barista blend)
  • 10 oz. semi-sweet chocolate of choice
  • 2/3 cup sugar
  • 1 tbsp espresso powder
  • pinch sea salt

Instructions
 

  • Combine all ingredients in a medium saucepan.
  • Cook on low heat until chocolate melts and the mixture begins to simmer.
  • Simmer for 10 minutes until reduced and thick. Stir very frequently to avoid burning the chocolate.
  • Pour chocolate mixture into a shallow pan. Refrigerate until chilled. Then transfer to freezer for 8 hours or overnight.
Keyword best ever chocolate espresso ganache, easy chocolate espresso gananche, plant based chocolate espresso ganache, ultratruffle chocolate espresso ganache, ultratruffle no chumping around, vegan chocolate espresso ganache
Blackberry Mousse with Chocolate Espresso Ganache

Vegan Blackberry Mousse

A non-dairy treat with only 4 ingredients- Creamy Blackberry Mousse! Simply mix and enjoy or combine with my vegan Chocolate Espresso Ganache for a truly decadent experience.
Print Recipe Pin Recipe
Cook Time 5 minutes mins
Total Time 5 minutes mins
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • Stand mixer

Ingredients
  

  • 1 liquid from one can of garbanzo beans (reserve beans for another use).
  • 1 cup powdered sugar
  • 1 1/2 cup blackberry jam (I use my homemade jam but any type will suffice)
  • 1/4 tsp cream of tartar

Instructions
 

  • Add liquid from can of beans and cream of tartar to the bowl of a stand mixer.
  • Whip on high for 3 minutes. Then add 1 cup of powdered sugar and whip for another minute or until stiff peaks form.
  • Gently fold in blackberry jam with a soft spatula.
  • Transfer mousse to the refrigerator or freezer.
Keyword 5 minute dessert, Easy 5 minute vegan blackberry mousse, healthy blackberry mousse, non dairy blackberry mousse with chocolate espresso gananche, plant based 5 minute blackberry mousse, plant-based 5 minutes blackberry mousse, ultratruffle blackberry mousse, ultratruffle blackberry mousse with chocolate espresso gananche, ultratruffle no chumping around
Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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