Using a serrated knife, finely chop the chocolate bars (into 1/4" pieces or smaller) and place it in a medium heatproof bowl. The finer the chocolate is chopped, the easier it will melt.

Heat the cream in a small saucepan over medium heat just until it starts to simmer around the edges and smoke is coming off the top. Remove from heat and pour the hot cream over the chopped chocolate. Submerge any bits of chocolate in the cream and let stand 1-2 minutes or until softened.

Once the chocolate has softened, stir the mixture slowly until it's smooth and emulsified, about 1-2 minutes. If there are any stubborn bits of chocolate that won't melt, place the bowl in the microwave and heat at 50% power for 15-20 second intervals, stirring slowly in between until smooth. Do not overheat as the ganache can break.

At this point the chocolate ganache is thinner and can be used as a dip or topping for brownies and cakes, or as a drip. Once cooled, chill in the refrigerator for 2 hours until it is thick enough to use as a filling for cakes and tarts or prepare whipped ganache frosting! See notes for more information.