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Using a serrated knife, finely chop the chocolate into 1/4-inch pieces.
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Don't be lazy here.
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Big chunks will not melt.
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Traditional method: Place the chocolate in a medium heatproof bowl.
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Bring the cream to a boil in a small saucepan over medium heat.
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Boiling means the cream will actually rise up in the pan and threaten to boil over.
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Immediately pour the boiling cream over the chopped chocolate.
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Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute.
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Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides.
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Be careful not to add too much air to the ganache.
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Stir until all the chocolate is melted, about 2 minutes.
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It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
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Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade.
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Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
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Immediately pour the hot cream into the food processor, on top of the chocolate.
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Let sit for 1 minute, then pulse the machine 3 times.
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Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted.
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This smooth, silky chocolate is now ganache.
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Transfer the ganache to a bowl.
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Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator.
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You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.)
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Once the ganache reaches 70 degrees F, it is ready to be used.
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At this point it can be covered and stored in the refrigerator for up to 2 weeks.
