Start by finely chopping your semi-sweet chocolate and placing it in a heatproof bowl. The smaller the pieces, the easier they will melt.
In a saucepan or double boiler, heat the heavy whipping cream over medium heat until it just begins to simmer. Be careful not to let it boil.
Once the cream is hot, pour it over the chopped chocolate. Allow it to sit for about 2-3 minutes to help the chocolate melt perfectly.
Using a whisk or spatula, stir the mixture gently until the chocolate is completely melted and combined with the cream. You should have a shiny and smooth ganache.
Let the ganache cool at room temperature for about 30 minutes if you plan to use it as a glaze. For a thicker consistency, refrigerate it for about an hour before using.
