Vegan Ganache

Traditional ganache combines dairy cream and chocolate for a smooth, pipeable filling. A plant-based version follows the same principle, substituting plant-based double cream and dairy-free chocolate, with coconut oil added to achieve correct gloss and body. A cornflour method can help stabilise the mixture: whisk cornflour into the cream before heating to form a thick base, then add dairy-free chocolate and coconut oil, stirring until melted, and blend until smooth. Chill to a firm, pipeable consistency. Under-chilling leaves it too soft to hold shape once piped; over-chilling makes it too stiff to pipe cleanly. Getting this balance right is the difference between a beautifully filled biscuit and a sticky, unworkable mess.