To make ganache, chop chocolate into tiny pieces, boil cream and pour over chocolate in a heatproof bowl, and then pour the ganache as a topping on a cake or other desserts. Place the cake on a wire rack, and ensure it is fully cool. Put a baking sheet beneath the wire rack to catch drops from the glaze.
The first step in making ganache is dicing 8 ounces of bittersweet or semisweet chocolate into bits, allowing them to melt evenly. Avoid using big chunks as the outer portion may melt before the inner part softens, and the melted parts may remain hot for a prolonged period, potentially ruining the ganache.
Cut off chocolate shards using a chocolate chopper or heavy serrated knife. Chop the shards using a regular knife, or place them in a food processor containing a steel blade and pulsed for a short period. Ensure the chocolate does not melt in the processor bowl.
Arrange the chocolate in a heatproof bowl while bringing 1 cup of heavy cream to a boil over medium-high heat. Then, pour the cream on top of the chocolate, and set aside for 10 minutes. Blend the cream with the chocolate by stirring gently and steadily until the mixture looks glossy, which indicates a stable suspension. Spread the glaze evenly with an offset spatula.