Place chocolate in a heatproof bowl.
Bring the cream to just a boil over medium heat and pour over the chopped chocolate. Allow the mixture to sit undisturbed for 3 minutes, and then stir with a rubber spatula until emulsified.
Stir the ganache over an ice bath until thick and spreadable, taking it off the ice bath for about 15 seconds at a time to avoid chilling too quickly, about 5 to 7 minutes. The chocolate should be spreadable but not runny. Use immediately.