Place the finely chopped chocolate in a medium sized, heatproof bowl. Set aside.

Pour the heavy whipping cream into a small saucepan and place over medium low heat. Heat just until the cream begins to simmer; you will see small bubbles forming around the edge of the pan and gentle steam rising from the surface. Do not let it come to a full rolling boil.

Once the cream is simmering, immediately remove the saucepan from the heat. Pour the hot cream evenly over the chopped chocolate. **Do not stir yet.**

Cover the bowl with aluminum foil or a lid (a dinner plate works too). Let it sit undisturbed for 5 minutes. This allows the heat of the cream to gently melt the chocolate evenly.

After 5 minutes, remove the cover. Using a whisk, begin gently stirring the mixture in small circles in the center of the bowl.

Continue whisking slowly, gradually expanding the circles until the chocolate and cream come together into a smooth, glossy emulsion. Note: At first, the mixture may look separated or streaky. Keep whisking gently; it will come together beautifully. Avoid whisking too vigorously as this can create unwanted air bubbles.

Use immediately as a warm glaze or dip, or let it cool to reach your desired consistency for drips or frosting.