These vegan Lemon and White Chocolate Ganache Pots are deliciously light and refreshing. They're the perfect make-ahead dessert and take less than 10 minutes to whip up!
If you’re a fan of creamy, citrus flavoured desserts, then you’ll love these lemon and white chocolate pots! What makes them extra delicious is the layer of crumbled biscuits and desiccated coconut at the base. The crumbly texture of the biscuits goes perfectly with the velvety consistency of the lemon and white chocolate ganache.
How does this Lemon and White Chocolate Ganache taste?
These lemon and white chocolate ganache pots are bursting with fresh, citrussy flavour and a slight hint of coconut from the coconut cream. They're creamy, refreshing, and perfectly sweet.
Optional Garnish
I’ve topped these lemon and white chocolate ganache pots with some desiccated coconut, lemon zest and mint leaves, but you can add other fruits and berries on top for a pop of colour and sweetness.
How to store Lemon and White Chocolate Ganache
This is the perfect make-ahead dessert that can be made a day or two in advance and then stored in the fridge until you’re ready to serve them. I actually think they taste better the next day as the lemon flavour really has a change to marry with the rest of the ingredients.
What biscuits to use for the base?
I’ve used gluten-free vegan biscuits, but you can use any biscuit of your choice.
Lemon and White Chocolate Ganache Pots Ingredients
Here’s everything you’ll need for this recipe – consider it your shopping list!
For the Ganache:
Vegan white chocolate: Make sure to use the best quality vegan white chocolate. It should contain a minimum of 26% cocoa solid.
Lemon: You'll need a few unwaxed lemons to give the ganache that delicious lemony flavour.
Coconut cream: I'd recommend using a thick coconut cream, but if you're using coconut milk instead, make sure to store the can of coconut milk in the fridge at least a hour before using it; you'll find the solids and liquid have separated, so drain away the liquid and use only the thick coconut milk solids.
Agave syrup: Used to sweeten the ganache. You can use any liquid sweetener of your choice, just make sure it's colourless.
Turmeric: I've used a pinch of turmeric to colour the ganache, the amount used is not enough to add any flavour. but if you'd prefer not to use turmeric, you could use a small drop of yellow food colouring instead, or you could just leave it out. For the biscuit base
Vegan biscuit: I've used I've used Gluten-free shortbread biscuits for this recipe, but you can use any biscuits of you choice.
Desiccated coconut: The desiccated coconut gives the biscuit base a delicious flavour and texture.
Butter: I used the Flora vegan butter block, but ant plant-based butter will do.
How to make Lemon and White Chocolate Ganache Pots
STEP 1:
Add the biscuits and desiccated coconut to a large bowl and crush with your hands or a rolling pin until you get a crumbly texture. Stir in the melted vegan butter then tightly press the mixture down into the base of 4 medium cups or ramekins. Set aside while you prepare the ganache.
STEP 2:
Place coconut cream, lemon juice, lemon zest, agave syrup, and turmeric in a small pot over low heat. Gently for 3-4 minutes. Turn the heat off, add in the white chocolate and whisk until the chocolate is melted and everything is combined. Let it cool for a few minutes.
STEP 3:
Using a ladle, pour the ganache into the prepared cups and place them in the fridge to set for around 3 hours. Serve the ganache with a garnish of desiccated coconut, fresh mint leaves or any fresh fruit of your choice.
Notes and Tips
Make sure to use the best quality vegan white chocolate. It should contain a minimum of 26% cocoa solids.
Allow to ganache to cool down before placing in the fridge.
You may want to take your ganache pots out of the fridge an hour or two before serving so that you can serve them at room temperature. They’ll still be set nicely but won’t be chilled – totally up to you!
These ganache pots go really with fresh berries, so top with berries of your choice for a pop of colour and sweetness.