In the top of a double boiler, place chocolate. Heat, without stirring, over simmering water until almost melted. Gently stir until smooth. Remove from heat. Add warm cream, and starting in center of bowl, slowly stir with a rubber spatula until well combined. (Ganache will thicken as

it cools.) Let stand until a spreadable consistency, about 15 minutes. (You can place in the refrigerator to help thicken faster; however, keep an eye on it so it doesn’t get too thick and hard to work with.)