Finely chopped dark chocolate meets hot cream in this glossy, deeply rich ganache, stirred from the center out until every streak melts into a smooth, mirror-like sheen. A touch of butter and a pinch of sea salt round out the flavor, giving it that silky, restaurant-caliber finish without much fuss. Use it warm as a pourable glaze over cakes and tarts, or let it sit at room temperature until it firms up into a spreadable frosting or filling — either way, it's endlessly versatile. This one's a great choice for a gluten free dessert table, whether you're draping it over a torte, piping it into truffles, or eating it straight off the spatula.
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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.
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