Place the chocolate into a glass or a stainless still bowl and set aside.

Heat the heavy cream in a heavy bottomed saucepan over medium heat until starts simmering, but do not let it simmer. Remove from the heat right away, and pour over the chocolate. Let it sit like this for 3-5 minutes.

When time is up, start mixing using a rubber spatula to emulsify. Keep mixing, scraping the sides of the bowl occasionally until smooth and homogenous consistency is reached. Use it right away as a chocolate sauce or cover with plastic wrap to stabilize. Make sure it touches the ganache; there should be no air left between the ganache and the wrap.

Let it sit at room temperature to stabilize and thicken. It can take for up to 2 hours before it become a peanut butter consistency. At this stage, use it to frost a chilled cake or as a filling. If it becomes too thick, you can reheat it in the microwave for about 3 seconds at a time and mix to see if you get the desired texture.

Or, you can whip stabilized ganache using a hand mixer just until it becomes glossy, fluffy and paler in color. Stop right away and use for piping.