Prepare your chocolate: Finely chop your chocolate and place it in a medium-sized heatproof bowl. The smaller the pieces, the faster and more evenly they will melt.

Heat the cream: Pour the heavy cream into a small saucepan. Heat it over medium heat until it just begins to simmer around the edges. Do not let it come to a rolling boil.

Combine cream and chocolate: Pour the hot cream directly over the chopped chocolate in the bowl. Let it sit undisturbed for 5 minutes. This allows the heat from the cream to gently melt the chocolate.

Emulsify the ganache: After 5 minutes, gently whisk the mixture, starting from the center and working your way outwards in small circles. Continue whisking until the ganache is completely smooth, glossy, and emulsified. Be careful not to over-whisk, which can incorporate too much air.

Cool to desired consistency: For a glaze or drizzle, use the ganache while it's still warm and pourable. For a frosting or filling, let it cool at room temperature, stirring occasionally, until it reaches your desired spreading consistency. This can take anywhere from 30 minutes to a couple of hours, depending on room temperature.