Lactose Free Chocolate Ganache

Baking By ElizabethQueenofCakes Updated 12 Jul 2011 , 10:01am by ElizabethQueenofCakes

ElizabethQueenofCakes Posted 11 Jul 2011 , 4:03am
post #1 of 9

Hi everyone. I have to make a dark chocolate ganache for a cake I'm covering for a girl who is lactose intollerant. It needs to set firm enough to cover with fondant. Any tips on what I can use instead of thickened cream?

8 replies
warchild Posted 11 Jul 2011 , 6:52am
post #2 of 9

Here's a link to Rose Levy Beranbaum's alternative to heavy cream ganaches article. A recipe for soy milk ganache is included.


LisaPeps Posted 11 Jul 2011 , 8:48am
post #3 of 9

You could try coconut cream

TexasSugar Posted 11 Jul 2011 , 3:23pm
post #4 of 9

Be sure to check your chocolate as well and make sure it doesn't have any milk or casin (pretty sure I misspelled that) in it.

HappyCake10609 Posted 11 Jul 2011 , 3:36pm
post #5 of 9

When my son was milk free I used to make ganache with Almond Milk, I just subbed it exactly for the cream. Also, if you're looking for chocolate without milk in it- Ghirardelli Semi-Sweet chips are milk free.

ThreeLittleBlackbirds Posted 11 Jul 2011 , 3:43pm
post #6 of 9

Use high quality semi-sweet or dark chocolate and coconut milk. It's delicious!!

TexasSugar Posted 11 Jul 2011 , 8:12pm
post #7 of 9

When you use the coconut milk do you heat it like you would the whip cream? What ration do you use? Same as chocolate with cream?

ThreeLittleBlackbirds Posted 11 Jul 2011 , 8:32pm
post #8 of 9

yes to both. heat it up until simmering and use the same ratio as cream, so for dark or semi-sweet choc use 2:1.

you must use real coconut milk, not coconut cream or cream of coconut (which has dairy in it)

ElizabethQueenofCakes Posted 12 Jul 2011 , 10:01am
post #9 of 9

Thanks so much everyone! Your suggestions are very helpful!

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