Pour the cream into a pot and heat it up to just below boiling point.

While the cream heats up, chop the chocolate into small pieces (unless you're using chocolate chips).

Put the chopped chocolate into a heatproof bowl.

When the cream is hot, pour it over the chocolate.

Let the cream and chocolate sit for 2-3 minutes before stirring to a homogeneous mass.

Place a piece of cling film over the warm chocolate ganache. The film should be laid directly on the surface to prevent condensation from forming.

Chill it overnight or until it sets. It takes a few hours.

Once the ganache has set, take it out of the refrigerator. 

Remove the cling film and scrape off any chocolate that has stuck to it.

Whip it with an electric mixer until it has the consistency of lightly whipped cream.

Use it on a cake, in macarons, in a tart, or something entirely different.