Heavy cream, chopped, premium chocolate, and optional flavourings (such liqueur or vanilla) are required.
To guarantee that the chocolate melts evenly, finely slice it into little pieces. Transfer to a heatproof basin to facilitate easy mixing.
The heavy cream should be slowly heated in a saucepan over medium heat until it begins to simmer. Don't boil it.
Once warm, pour the cream into the bowl with the chopped chocolate. The chocolate will soften if you let it sit for a few minutes.
Gently swirl the ingredients with a whisk or spatula until the chocolate has melted completely and the ganache is shiny and smooth.
For even more flavour depth, feel free to blend in any other flavourings, such as liqueur or vanilla essence.
Let cool until the ganache reaches the consistency you wish. Apply it to cakes and pastries as icing, glaze, or filling. Have fun.