Chop the chocolate into small pieces with a sharp knife. Then place it in a heat proof bowl.
Place the heavy cream into a pan, let it scald, not boil until the small bubbles occur around the edge of the pan. It should be hot. Remove from the heat and pour the cream over the chocolate. Let it sit for almost 1 minute (depending on the size of the chocolate pieces)to soften the chocolate.
Stir the mixture slowly starting from the middle until smooth. You can use a whisk, a spatula or a spoon. If you are making truffles or for some reason don't want to incorporate air into the ganache, prefer a spatula or a spoon.
Let the ganache cool at room temperature and then keep in the fridge until it firms. For glazing: You should apply it while the mixture is still warm. For filling and frosting: If you want a spreadable consistency, you can gently whisk it when it is almost firm- until it comes to a spreadable consistency. Make sure to check the consistency during this stage as it can suddenly thicken and may be hard to spread. For a whipped ganache: After the ganache is firm, place it in stand-mixer with a whisk attachment, or use a hand mixer and whisk until light and fluffy-the color will become lighter as you whisk it. For the truffles: The mixture has to be very firm so you can roll them easily.