Chocolate ganache is a rich, velvety mixture of chocolate and cream, perfect for glazing, filling, or truffle-making.

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Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chopped chocolate. Let it sit for 2–3 minutes to soften the chocolate.
Gently stir the mixture from the center outward until the chocolate is fully melted and smooth.
If using, add the butter and stir until melted and fully incorporated.
Let the ganache cool slightly before using as a glaze or allow it to thicken further for fillings or truffles.