Finely chop baking chocolate and then transfer to a heatproof bowl.

In a small saucepan, heat heavy whipping cream on medium-high heat and bring to a simmer. Make sure it does not come to a complete boil.

Pour heavy whipping cream over the chopped baking chocolate and let sit for 5 minutes to allow heavy whipping cream to melt the chocolate.

Whisk the heavy whipping cream and chocolate together in one direction until smooth and well combined.

Chocolate Ganache is ready to use as a drizzle or you can let it cool at room temperature to thicken. Then it will be ready to pipe for cupcakes or scooped out with a spoon. Cooled Chocolate Ganache can also be whipped with a stand or handheld mixer with whisk attachment until light in color and fluffy texture. Make sure not to over whip ganache.