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Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.
In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle.
When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds.
Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk.
Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above.