Heat the cream in a saucepan. While the cream is heating, chop the chocolate into smaller pieces. Put the chopped chocolate in a bowl and pour the hot cream over the chocolate. Let it sit for 1 minute, then stir the chocolate into the cream. Cover the hot cream/chocolate mixture with plastic wrap (the wrap should be in direct contact with the surface of the mixture to prevent condensation from forming) and refrigerate overnight. Remove the cream/chocolate from the refrigerator and discard the plastic wrap. Scrape any chocolate from the wrap into the bowl and whip the ganache until light and fluffy. The ganache is now ready to decorate a delicious cake or serve as part of a tasty dessert. The quantity is enough for approximately 12 cupcakes.