Rewarm the cream until small bubbles begin to form along the edges of the pan. Remove from heat and add the chocolate. Move the chocolate so that it is completely submerged in the cream. Let stand for 3 minutes. Whisk till smooth. Let cool.
You can use this ganache as a glaze or whip it into a frosting. I opted for the latter...to cover my Earl Grey Chocolate Cake.
Happy 39th Birthday, Jenn!