Silky, shiny chocolate ganache made from just chocolate and warm heavy cream—deeply chocolatey, luxuriously smooth, and endlessly versatile as a drizzle, dip, filling, or frosting.
Place the finely chopped chocolate in a medium heat-proof bowl (glass or metal).
Heat the heavy cream in a small saucepan over medium heat until it just begins to gently simmer; do not let it boil.
Immediately pour the hot cream over the chopped chocolate and let sit undisturbed for 2–3 minutes to soften the chocolate.
Using a metal spoon or small silicone spatula, stir very slowly until the mixture is completely smooth and the chocolate is fully melted.
Use right away as a warm drizzle or dip, or let the ganache sit at room temperature until it cools and thickens (about 2 hours) for spreading or piping.
Optional if chocolate isn’t fully melting: set the bowl over a saucepan of gently simmering water (double boiler) and stir constantly until smooth; do not microwave.