Deep, dark chocolate melts into hot cream here, creating that classic glossy pour before a touch of softened butter and a pinch of sea salt get worked in for shine and balance. None of the ingredients in this one raise any soy concerns, so you can pour it warm over a cake for a mirror-like glaze or let it cool and thicken into a rich, spreadable frosting for layer cakes and cupcakes. The technique is simple but precise — steaming the cream just to the edge of a boil, then stirring slowly from the center out, is what gives the ganache its silky, streak-free finish. Whether you're using it as a drip, a filling, or straight off the spatula, this is a dependable, soy free treat to keep in your baking rotation.
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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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