Place finely chopped chocolate into a glass or metal bowl.
Scald the cream by bringing it just barely to a simmer. Pour over chopped chocolate.
Cover bowl with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth.
Place plastic wrap directly on the surface of the ganache. Allow to cool and thicken before using. Do not refrigerate.
Let ganache firm up overnight at room temperature. Use as is as as a filling and/or frosting.
Drip/Soft Filling/Whipped Ganache/Glaze:
Allow ganache to cool completely and thicken slightly before using as a drip. I let mine cool and thicken overnight, then warm it in the microwave for 3-5 seconds before using.* Note that the amounts shown are enough to make a drip. You will need to increase the amounts to make a filling, whipped ganache, or glaze.
The volume of ganache for the filling/frosting should make enough to fill and frost a two layer 8" cake.The volume of ganache for the drip is enough to do a drip on a 6" cake.If you want to do a glaze all over a cake or cake roll, use the Drip proportions but increase the amounts. Pour the glaze over a fully frosted chilled cake (place a cooling rack on top of a parchment-lined baking sheet and place the cake on that before pouring the ganache over -- makes for easier cleanup).