Use this recipe when making our Chocolate Kumquat Cake.
Place the semisweet chocolate in a large heat-proof bowl. Bring cream to a boil in heavy-bottom pan over medium-high heat; pour over the chocolate. Let sit for 10 minutes; use rubber spatula to stir until smooth.
Let chocolate mixture cool to room temperature, stirring occasionally. Place mixture in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until ganache holds its shape and is slightly lightened in color.
Ganache must be cool to whip properly. Overwhipping will make the mixture grainy. If this happens, remelt, chill, and rewhip mixture.