1. Take a big bowl, add the chocolate chips or chunks. 2. Now add the heavy cream, you can heat it in microwave for 30-60 seconds (depending how cool is the cream) just before adding it to the bowl. The cream has to be hot.

Add chocolate chips and heavy cream to a clean, dry, microwave-safe glass bowl. Heat on high for 1 minute. Stir. Continue heating in 15 second increments until all the chocolate chips have melted and ganache is smooth and creamy. For use right away, you may need to let it cool to room temp.
Make Ganache Filling. Combine heavy cream and semi-sweet chocolate chips in a medium-sized microwave-safe bowl. Microwave at 30-second increments, stirring for 30 seconds to one minute in between each heat. (It should only take two to three heats in the microwave.

Add eggs, one at a time, beating between each addition just until combined. Heat a kettle of water to boiling on the stove (4-6 cups). In a small microwave-safe bowl, melt the semi-sweet chocolate in 30-second increments until just melted. Fold the melted chocolate into the cheesecake filling until combined.

How to Make Chocolate Ganache. Measure out the chocolate with a food scale and chop it into fine pieces so that it melts more easily. Place the chocolate in a medium heatproof bowl. Heat the cream on the stovetop in a small saucepan until steam just begins to rise from the surface.
1. Heat the cream in a small saucepan over medium heat until very steamy and just about to boil. 2. Meanwhile, chop the chocolate and place it in a medium bowl. 3. Pour the hot cream over the chocolate and set aside for 5 minutes, allowing the chocolate to melt from the heat of the cream. 4.
Making the mirror glaze. 1. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze). 2.
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STEP 3: Add Chocolate. Add chocolate and let the mixture stand for 3 minutes without stirring. This allows the heat of the cream to soften the chocolate while bringing down the temperature of the cream. If you are over eager and whisk too soon, the heavy cream will be too hot and result in a gritty texture.
Place your chocolate coins in a heat-proof bowl. Then, pour the hot cream over the coins. Add the glucose or corn syrup to the mixture. Stir with a whisk or a spatula until the mixture thickens. This will create a glossy and thick ganache. Let cool to just slightly over room temperature before using.
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    • how to make ganache thicker