Add ingredients to a microwave-safe bowl: add chocolate and cream to a microwave-safe glass pitcher or bowl with plenty of room to stir.

Microwave Round 1: microwave bowl for 1 minute on 50% power. Stir briefly to blend with a fork (chocolate will only be a little melted).

Microwave Round 2: microwave for 30 seconds at 50% power. Stir vigorously for at least 30 seconds with a fork until liquid and chocolate come together into a smooth, shiny, uniform glaze. It works best to stir in the center of the bowl, and then as you see the ingredients combining, start widening your stirs out to the edge of the bowl.

Microwave Round 3 (optional): if any chocolate chunks still remain after a really good mixing, continue microwaving in 15-second intervals at 50% power, stirring well after each round until all chocolate has fully melted.

Transfer and store: once your mixture is fully blended, smooth, and uniform, transfer to a storage container. Feel free to use your sauce right away, or to let it thicken up in the fridge once fully cooled (about 1 - 1 ½ hours to fully set up). Sauce will last for up to 1 month in the fridge.

Enjoy: this sauce is designed to be used directly from the fridge and will be thin enough to mix into your coffee, but thick enough to be used as a topping or glaze as well. Avoid microwaving in an attempt to thin, as it can quickly break the ganache and make it unusable.