250 grams chocolate bits or quality dark chocolate finely chopped
3/4 cup cream
Place chocolate pieces (or chopped chocolate) in a heat-proof bowl (glass or stainless steal). Set aside.
Heat cream in a saucepan until almost boiling (stir to ensure cream heats evenly).
Pour cream over the chocolate. Leave for 10 seconds before stirring together. The chocolate-cream mixture should be smooth and glossy.
Cover with gladwrap (tuck the gladwrap down to avoid condensation).
Leave for 20 minutes or until the ganache holds its shape when stirred.