Ganache is made with 2 parts chocolate and one part cream. Ganache can be used for a ton of different desserts. When it’s warm you can pour it onto a cake for a smooth glossy finish. When it’s cold you can roll it into balls and create truffles. And when it’s room temperature I like to use it to frost my cakes before I cover them with fondant. It’s easy to make, but a little expensive, depending on the chocolate you use. Since it’s just chocolate and cream whatever chocolate you use is exactly what the ganache ends up tasting like. My personal preference? I like to mix a few different chocolate (although not chips, that was just the only picture I had of some chopped mixed chocolates). Some milk, mostly dark, different brands, I bit of super nice and expensive and some normal.
Anyway, chop your chocolate, and bring your cream JUST to a boil (2 parts chocolate to 1 part cream). Pour the cream over the chocolate and let it sit for 5 minutes. Don’t stir it before that or your chocolate could curdle, or not melt entirely.
After the 5 minutes is up then stir it until it’s smooth! Now is when you can pour it, or refrigerate to make truffles. When I use it for frosting I let it cool to room temperature to use it.