Begin by pouring 1 cup of heavy whipping cream into a medium saucepan and heat gently until simmering, about 5 minutes.

While the cream is heating, finely chop 8 ounces of semi-sweet chocolate and place it in a heatproof bowl.

Once the cream has reached a simmer, pour it over the chopped chocolate and let it sit for 2 minutes.

Stir gently until the mixture is smooth and glossy.

Allow the ganache to cool slightly before pouring it over cakes or ice cream.

To pipe ganache, let it cool for about 1-2 hours until thickened, then transfer to a piping bag.

For a whipped version, cool ganache, then whisk until fluffy for about 5 minutes.

Store any leftovers in an airtight container in the refrigerator for up to a week.