Smooth and creamy, decadent chocolate sauce. This recipe is essentially, "equal" parts chocolate and cream. Measure your cream by volume and your chocolate by weight and you can make any amount you like. Add a little pat of butter for added richness and sheen.
The ganache will be thin and pourable when hot, and thicken as it cools, so if it's a little too thin for you, hang tight and it will be ready pretty quickly. When it's completely cool, it will be thick and fudgy. You may cooled ganache and turn it into frosting. Store in an airtight container. You can reheat it to achieve your desired consistency or add more cream to thin.