Free recipe

Dark Chocolate Ganache

Name: Dark Chocolate Ganache
Ingredients: 43 g rice milk; 82 g dark chocolate, at least 50% cocoa

Two ingredients and one precise move. Soft for filling, firm for coating: it is all in the proportions.

Gluten-free & plant-basedOctober 29, 2025

If there is one indispensable preparation in pastry, it is chocolate ganache. The undisputed queen of indulgence, it goes into countless desserts and brings that chocolate note — melting and generous — that we love so much.

And yet, did you know that you can make a delicious chocolate ganache with only two ingredients, no cream and no animal products at all?

For my 100% plant-based version, I simply paired dark chocolate at 50% cocoa with rice milk. Nothing more. Which goes to show that you do not always need a long ingredient list to make something indulgent.

What I particularly love about chocolate ganache is how extraordinarily versatile it is. Depending on its consistency and how you use it, it has a place in a multitude of creations:

To fill chocolate tarts and tartlets.
To fill macarons, shortbread cookies or small cakes.
To make chocolate bonbons and truffles.
To fill or cover layer cakes and birthday cakes.
To go into entremets, such as an Opéra or a Trianon.
To go with choux pastry and other little treats.
To bring a chocolate note to layered desserts served in glasses.

I use it in my Halloween ghost cookies, a recipe as fun as it is good, but also in my plant-based chocolate mousse, where it contributes to that melting, intensely chocolatey texture I am so fond of.

You will find all of these recipes on the Les Secrets d’une Cheffe blog, to give you more ideas and let you explore everything this preparation can do.

What I love about plant-based pastry is precisely this freedom to reinvent the great classics with sometimes very simple ingredients, without giving up pleasure or indulgence.

I hope this dark chocolate ganache finds its place in your next creations and gives you the urge to imagine pairings of your own.

And above all, tell me how it goes. I love seeing what you make, your ideas and the personal touches you bring to my recipes. Do share your creations with me on social media or write to me directly by email. Hearing from you is always a real pleasure and a fine source of motivation to keep sharing my passion with you.

Spatulas at the ready — and above all, enjoy.

Ingredients

43 g rice milk
82 g dark chocolate, at least 50% cocoa

Method

1
Bring the milk to a boil and pour it over the chopped chocolate.
2
Stir until completely melted, with a brief turn in a double boiler if needed.
3
To use it, let it cool while stirring regularly; put your hand under the bowl — the heat should no longer bite, but the ganache should still be supple.
4
To use it later, keep it in an airtight jar in the refrigerator; take it out at least 30 minutes beforehand and loosen it with a spatula or a whisk.

Emmanuelle Grillet-Aubert

Original post: see it on Instagram