Smooth and Creamy Chocolate Ganache

In a saucepan over medium heat, melt the chocolate and cream into each other. Do not whisk until the cream is simmering and the chocolate has melted. Then, whisk from the center out to help combine everything.
Once it thickens, cut the heat and let cool.
If using to coat a cake or dessert, drizzle while more liquified. If using as a thicker icing (like on the eclairs) let it cool in the refrigerator and then pipe it onto the desserts.