Welcome to the Cake Decorators Q&A

Please could someone help me with dairy free ganache?

Planning to use dairy free chocolate and soya cream, but I think the cream (Alpro?) is single rather than double cream I usually use. Should I use the same ratios as I would with dairy products?

Thank you 🙂

Hi. I make dairy free ganache all the time. I use a vegetarian “cream” not soy based. The carton says it contains 20% fat and it works up into a perfect ganache. Every country has its own products, but 20 % fat works very well for me. I’ve used it with white milk free chocolate as well as 70% bitter and 56 % bitter. Hope this helps a bit.

Hi goldengoose25

Use the same ratios as with ordinary cream. I’ve never used the soy, I don’t know how it sets. If your ganache is too soft add a little more melted chocolate to it. Wait though until your original ganache sets up so you’re sure
of it’s consistency.

Found this as well http://www.icedgembakes.co.uk/gluten-free-and-dairy-free-baking-recipes/chocolate-ganache/
and if you put in the above search box ‘dairy free ganache’ you’ll see other comments. Hope it all helps. x
ps read the useful hints and tips in the link.

Thank you for sharing this information franke, it will be of great help to other members. x

Thank you for your help miwl and franke. franke, are you in UK – could you tell me the name of the cream you use?

Hi. The product that I use is from “Tnuva”, an Israeli brand. I live in Israel. I’m sure there must be dairy free whipping type creams in England. Check on line with any large dairy company. Most I think also have products that cater to those who want ” like dairy”, but dairy free. “Tnuva”, for example is our largest dairy company. Just an added note, I use the very same proportions as those given for the heavy cream : 2 parts chocolate to 1 part cream for the bitter chocolate. If I want it to set up faster I pop in in the fridge. Good luck with finding a product that will work for you.