Place chopped chocolate in a large heat safe bowl.

Add cream to a heavy bottomed small saucepan and heat to just a simmer. Do not boil.

Pour simmering cream over the chopped chocolate, then cover with a plate or plastic wrap and let sit for 5 minutes.

Uncover the chocolate and cream mixture and begin whisking. At first the mixture will appear broken, keep whisking, working from the middle out, until the ganache comes together.

Allow the ganache to cool for 10 minutes and then you can drizzle on top of cupcakes or cakes as a glaze.

For a thicker frosting-like consistency or to use as a chocolate filling, allow it to cool completely in the fridge for about one hour and then whip it with a handheld mixer until light and fluffy. You can then spread it on cake as frosting or pipe it on top.