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Place chocolate chips and butter in a large bowl.
Heat the heavy cream either on the stove or in the microwave until almost boiling.
Pour the heated cream over the chocolate chips and butter. Allow to sit for 5 minutes without stirring.
Whisk until completely smooth and shiny.
Cool to room temperature (this may take about an hour, but you can leave it at room temperature for longer).
Whip the ganache with a mixer until light and fluffy.
Spread or pipe onto cooled cake or cupcakes.