Begin by pouring 1 cup of heavy whipping cream into a small saucepan and heat over medium until just simmering (3-5 minutes).

Finely chop 8 ounces of semi-sweet chocolate and place it in a heatproof bowl. Pour the hot cream over the chocolate, covering all pieces. Let it sit undisturbed for 2 minutes.

Stir the mixture with a whisk or spatula until smooth and glossy.

Use it warm as a drizzle for cakes or ice cream, or allow it to cool for 1-2 hours for piping.

For a fluffier texture, let the cooled ganache sit for 30 minutes, then beat on medium speed for about 5 minutes.