Chocolate-Coconut Milk Ganache for Hot Chocolate

November 22, 2013


Last year, I wrote about The Best Hot Chocolate Ever here, which is made by fixing up a large batch of chocolate ganache, which can then be stored in the refrigerator until you're ready for it. Well, this year, I'm trying to lay off dairy, so I needed to create a version that was made with something other than heavy whipping cream. And because coconut milk is nice and rich and fatty, I thought it would make a great substitute.

Well, I was right. Plus, coconut milk is naturally sweet, so it complements dark chocolate. And if you want to get extra fancy, you can add a little nutmeg, honey, and a cinnamon stick to the coconut milk while it's heating for added sweetness and flavor.

Chocolate-Coconut Milk Ganache for Hot Chocolate
9 oz. dark chocolate (I used Trader Joe's)
1 cup full-fat coconut milk

chocolate-coconut ganachechocolate-coconut ganache
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Chop up the chocolate and place it in a bowl. Heat the coconut milk in a saucepan on medium, stirring frequently, until just before it comes to a boil. Remove from heat, and pour over the chocolate. Let the coconut milk and chocolate sit for 3-4 minutes, and then stir (don't beat) with a whisk until well combined. Pour into a pint sized jar or any air-tight container, and store in the refrigerator.

chocolate-coconut ganache

When you're ready for a mug full of hot chocolate, heat up your milk or water. Add 1-2 big spoonfuls of the chocolate ganache to each mug, top with the heated milk or water, and stir with a spoon until dissolved.  



  1. How is it eaten straight out of the jar? Because it looks and sounds darn tasty...

    1. For straight-from-jar consumption, I recommend the finger-scoop method. ;-)

  2. That looks so yummy!! I've just decided to cut back on dairy so I love this coconut alternative!