Deep, dark chocolate melts into hot cream here, creating that unmistakable glossy, silky texture that makes ganache such a showstopper. A touch of butter gets stirred in at the end for extra sheen, along with a pinch of sea salt that brings out the chocolate's natural depth without tipping it toward sweet. 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 this ganache its completely smooth, streak-free finish. Use it warm as a pourable glaze over cakes and tarts, or let it firm up at room temperature for a spreadable frosting or truffle filling. Either way, it's a versatile, elegant addition to a vegetarian dessert table, and it comes together with just a handful of pantry staples and about thirty minutes of patience.
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)
