Chocolate Ganache

Measure out your chocolate and chop it finely if it’s in big pieces so it melts evenly. And place in a medium sized bowl.
Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Don’t walk away or your cream could boil over.
Pour your hot cream over the chocolate and push the chocolate down so it’s all under the surface of the cream. Then just let the chocolate and cream sit for 5 minutes.
Whisk the cream and chocolate together until it’s smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free.

Dark Chocolate (2:1) 16 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream
Milk Chocolate (2.5:1) 20 oz. milk chocolate + 8 oz. heavy whipping cream
White Chocolate (3:1 or 4:1) 24 oz. white chocolate + 8 oz. heavy whipping cream.
Chocolate Drip Icing (1:1) 8 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream. (This can also be whipped to make whipped ganache frosting.)

Lumpy: reheat the whole thing in the microwave in 30 second increments, stirring in between, until smooth.
Broken: Whisk in a Tbsp. or warm water or milk. Adding a Tbsp at a time until it comes together.
Grainy: Caused by whisking when the milk was too hot. Be sure to give it the 5 minutes to sit. To fix, re-melt the whole thing over a double broiler and let it re-set.
Runny: Add melted chocolate 2oz at a time and whisk to combine.
Stiff: Add 1 oz. warm cream to loosen it up.