Place the finely chopped chocolate into a medium heat-proof bowl.

Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer. Do not let it come to a rapid boil.

Pour the hot cream over the chopped chocolate, ensuring all the chocolate is covered, and let it sit for 2-3 minutes to soften the chocolate.

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

Allow the ganache to cool at room temperature until it thickens to a spreadable consistency, about 2 hours.

Once cooled, whip the ganache with a mixer on medium speed until it becomes light and fluffy, suitable for frosting, about 3-4 minutes.