• In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth.
• Transfer the ganache to an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
• Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs.

Variation

• Firm, fudgy ganache can be spread just like chocolate frosting, but it is even more decadently chocolatey. Let the ganache set to room temperature, it will be quite thick. Use a decorating spatula to put it on like buttercream or even pipe it to decorate a cake.