Heat the cream in a pot on your stovetop until it starts to bubble around the edges of the pot. Try not to let it boil, as it will burn in seconds.

While the cream is heating, put your chocolate in a heatproof (preferably microwave safe) bowl. When the cream is ready, remove it from the heat and pour directly over the chocolate.

Allow it to rest for approx. 5 minutes. This will allow the cream to melt the chocolate. Use a spatula to stir together until your ganache resembles a smooth, silky, luscious, chocolatey delight that you could dive into.

Store the ganache in a bowl or an airtight container at room temperature until you are ready to use it. Always cover it with a plastic wrap pushed flat onto the top of the ganache, as this will stop a crusty, crystalized skin forming that can make the ganache taste gritty. Allow it to set for 4 hours at room temperature or overnight before using.

When it is time to use the ganache, heat it gently in the microwave in bursts: 1 minute then stir, 40 seconds then stir, 20 seconds then stir, then repeat the 20 second bursts until the ganache is a spreadable consistency.