12 oz. semisweet chocolate (55% to 60% cacao), coarsely chopped or broken into pieces (2 slightly heaping cups)
1 cup heavy cream
Grind the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds.
Bring the cream to a boil in a small saucepan over medium heat. Add the cream to the food processor and process until smooth, about 10 seconds.
If not using right away, transfer the ganache to a bowl, cover, and refrigerate. To reheat, warm it gently in a double boiler or in the microwave.
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