Heat the cream in a small sauce pan until it comes to a boil.
Pour hot cream over chopped chocolate and allow to sit for about a minute to soften the chocolate.
Stir the mixture with a small whisk or a spatula until all of the chocolate melts and the chocolate becomes smooth and shiny.
If there are still some bits of chocolate that have not completely melted (this is common in the winter when the temperature is cool inside the house) pop it in the microwave for no longer than 5 second intervals at a time. You may also continue to melt it over a double boiler. Be careful not to burn the chocolate!! There’s nothing that can fix burned chocolate 🙁
Ganache thickens as it cools. If you have any left, refrigerate it and make chocolate truffles the next day or put a spoonful in a cup of hot milk for the best hot chocolate ever!
- 6 ounces semi sweet chocolate, coarsely chopped
- 3/4 cup heavy whipping cream