Coarsely chop the chocolate into little pieces with a serrated knife.

Place it in a heatproof bowl and set it aside.

Place the cream in a heavy saucepan over medium-high heat. Bring it to a boil stirring it every as needed.

Once the cream boils remove it from the heat and pour it over the chocolate.

Give the bowl a little shake and let it sit for five minutes. I know it's tempting but don't stir the chocolate yet because doing so will cause the ganache to cool too quickly and it will be grainy. Let it sit for five minutes and then stir.

Stir it gently so you don't create air bubbles.

Store on the counter two days or freeze for up to one month.