Deep, dark chocolate melts into hot cream here, forming that silky, pourable base every good ganache is built on. A touch of softened butter gets stirred in at the end for extra sheen, with a pinch of sea salt to sharpen the chocolate flavor. The technique matters as much as the ingredients: pouring the hot cream through a strainer and stirring in slow, widening circles from the center is what gives you that glossy, streak-free finish. Use it warm as a glaze straight off the whisk, or let it sit at room temperature until it firms up enough to spread or pipe. Since there's no egg anywhere in this formula, it's an easy, reliable pick for an egg free kitchen. Whether you're glazing a cake or filling something layered, this ganache delivers rich, glassy results every time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Place the finely chopped chocolate in a heatproof bowl and set a fine-mesh strainer over the top.
Heat the heavy cream in a small saucepan over medium heat until it just begins to steam and small bubbles form around the edges — do not let it boil.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
