Ingredients: Gather high-quality chocolate and heavy cream. The ratio for chocolate ganache is typically 1:1, equal parts chocolate and cream.
Chop the Chocolate: Chop the chocolate into small, uniform pieces to ensure it melts evenly when combined with the cream.
Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it simmers. Avoid boiling it.
Combine: Once the cream is hot, pour it over the chopped chocolate in a heatproof bowl. Let it sit for a minute to soften the chocolate.
Stir: Gently stir the mixture until the chocolate is completely melted and smooth. Use a spatula or whisk to ensure it's well combined.
Use or Cool: Use the ganache immediately as a glaze, frosting, or filling while it's warm and pourable.