Dairy-Free Chocolate-Cinnamon Ganache

Preparation info

  • Difficulty


  • Makes

    1 cup

    of ganache, enough to frost 12 cupcakes or serve with a tray of organic strawberries or apricots

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Your vegan friends will love you for making this for them. While this dairy-free ganache is not as creamy as our Rich and Indulgent Chocolate Ganache, which is made with heavy whipping cream, the cinnamon flavor with the rich chocolate really is delicious, so please give it a try. Spread this ganache over cupcakes, cakes, vegan “ice cream,” or cookies, or enjoy it as a dip for your favorite fresh or dried fruits. It’s even yummy drizzled over lemon Italian ice—try it!


  • cup dairy-free chocolate chips (I like to use Tropical Source Chocolate Chips, available at many supermarkets)
  • cup plus 2 tablespoons organic rice milk
  • A sprinkle of good cinnamon


  1. Measure the chips into a small bowl. Have a lid ready to cover the bowl later in the recipe—a lid from a pot will work fine. Bring the rice milk to a boil in a small pot over high heat. Pour the boiling milk over the chocolate chips all at once and cover the bowl with a lid.
  2. Set aside for about 2 minutes. Then, using a whisk, mix the chips and the hot milk for about a minute, until the chips are melted and the sauce is smooth. Whisk in a sprinkle of cinnamon until fully blended. Let set for about 15 minutes until it thickens a bit, then refrigerate, covered, for about 40 minutes until it is firm enough for dipping or spreading onto cupcakes, cookies, cake, or slices of fruit.