Place finely chopped chocolate into a heat-proof bowl.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

Pour the hot cream over the chopped chocolate, ensuring all pieces are covered. Let sit for 2-3 minutes to soften the chocolate.

Stir the mixture slowly with a spatula until the chocolate is fully melted and the ganache is smooth.

Let the ganache cool slightly if using as a pourable glaze, or allow it to cool and thicken at room temperature for a spreadable frosting.