Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
Place the chocolate in a medium heat proof bowl. Bring the cream to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute.
Using a rubber spatula, slowly stir in a circular motion, starting from the
center of the bowl and working out to the sides (Be careful not to add too
much air to the ganache). Stir until all the chocolate is melted, about 2
minutes. It may look done after 1 minute of stirring, but keep going to be
sure it's emulsified.