Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and chance of burning. Place in medium bowl and set aside.
Heat cream either on the stovetop or in the microwave until just about to boil.
Pour cream over chocolate, cover bowl with a plate and set aside for a minute.
Mix chocolate until dissolved and glossy. If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10 seconds and mix again.
Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and the chance of burning. I use a sharp chef’s knife, but a serrated knife is great if you have one as it prevents the chocolate bar from breaking into tiny shredded shards.
Don’t burn your chocolate! If you need to microwave it, use short 10 second bursts at 50% power.
If your ganache is too runny, let it cool down to set or add some more chopped chocolate in.
Ganache thicker than desired can be heated up or mixed with more warm cream/any liquid you’d like.
The lighter the chocolate, the less cream you’ll need. For example, white chocolate will need around 50% more chocolate or 50% less cream to yield the same results.
Keep an eye on the heavy cream if you are microwaving it, as it could bubble over.