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Place chopped chocolate in a medium heat-proof bowl.
Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!)
Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted.
Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken.
It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly.
Stir it a few times as it sets in the refrigerator so it remains even and smooth.
Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon.
You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
Cover tightly and store ganache in the refrigerator for up to 5 days.
Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months.
Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water.