Finely chop the chocolate into small pieces. Place the chopped chocolate in a medium-sized, glass or metal, heat-safe bowl.
Pour the cream into a small saucepan and heat over medium heat just until the cream begins to bubble and simmer. Do not let the cream come to a boil.
Pour the cream into the bowl with the chocolate and let it sit for 2 minutes, giving the chocolate time to melt. Then, using a rubber spatula, gently stir until all of the chocolate is melted into the cream and the mixture is blended and smooth.
If using the ganache as a glaze, let it sit for 1-2 minutes to thicken ever so slightly before pouring over your favorite dessert. If using the ganache as a spreadable filling, let it sit for 5-10 minutes, stirring it every minute or so, before spreading. (See Recipe Notes below for other uses).
Yields 1½ cups.
Use a good quality chocolate baking bar for making ganache. Avoid using chocolate chips, which won’t melt to the ideal consistency for a smooth ganache. If you MUST use chocolate chips, make sure they are high quality chocolate chips.
The smaller the pieces, the more easily the chocolate will melt. A large, serrated knife is a great tool for easily chopping chocolate into smaller pieces.
If you have extra chocolate ganache leftover, you can store it in the fridge to keep it fresh for up to 4 days. Bring it down to room temperature before using it.