Chop chocolate and place into large bowl. Heat cream in the microwave until nearly boiling. Pour hot cream over chocolate and let stand 5 minutes.
Stir until everything is completely melted, smooth and shiny to create a ganache. Set aside 2 hours to cool completely to room temperature.Pro tip: cool your ganache faster by pouring onto a clean baking sheet and spreading out to be 1 1/2 inches thick. It should be completely cooled after 45 minutes to 1 hour.
Transfer the ganache to a stand mixer and whip until light and fluffy. Use as desired.
This recipe should be enough to frost 18 cupcakes with a piping bag or 24 cupcakes with a knife. It can also work as a cake filling or frosting. If you are filling AND frosting a cake, I would recommend doubling the recipe.