Place the chocolate chips in a medium heat-proof bowl.

In a small pot over low heat, heat the heavy cream to a gentle simmer - this is just before a rapid boil.

Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.

Use a spatula to stir the mixture until smooth.

You can use the ganache right away as a drizzle or for dipping. I recommend letting it come to room temperature before adding it to cheesecake, cake, etc. This will help it thicken so it doesn’t just run off.

To make piped ganache, make sure the ganache is completely cool. Transfer it to a piping bag fit with a piping tip and pipe onto cupcakes or cake.

To make whipped ganache, make sure the ganache is completely cool. Transfer it to a mixing bowl and beat on medium-high speed with a mixer for 3-4 minutes, until it’s a lighter brown color and airy. Whipped ganache can be piped onto cupcakes or cake.

To store ganache, place it in an airtight container and place in the refrigerator for up to 5 days.

To freeze ganache, allow it to cool to room temperature, then wrap it in plastic wrap, store in a ziploc bag and place in the freezer for up to 3 months. Thaw it in the refrigerator. To rewarm to a thinner consistency, microwave in 30 second intervals on 50% power until smooth.