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Heat the cream in a small saucepan over medium heat until very steamy and just about to boil. (You can also heat it in the microwave for 1 to 2 minutes until very hot.)
Meanwhile, place the chocolate in a medium bowl.
Pour the hot cream over the chocolate and set aside for 5 minutes, allowing the chocolate to melt from the heat of the cream.
Stir the chocolate and cream together until fully combined, smooth, and glossy. If there are a few pieces of chocolate left unmelted, you can microwave the ganache at 50% power for about 10 seconds and mix again.
You can use the hot ganache to drizzle over cakes. Or, press plastic wrap to the surface of the ganache and set it aside to cool completely and firm up, about 4 hours. A firm, set ganache can be piped or scooped. Ganache can be covered and refrigerated for up to 1 week.