1. Add chocolate chunks to a large bowl.
2. Pour in double cream.
3. Heat for 30 seconds in the microwave and stir
5. Heat for 30 seconds in the microwave
6. Stir again
7. Heat for 30 seconds again
8. Stir until smooth
9. Leave the mixture to cool. Cover the ganache with cling film (make sure the cling film touches the ganache).
10. Refrigerate ganache for 2 hours or leave to cool for 5-6 hours.
11. Remove cling film.
12. Whisk for 2 minutes or until spreadable.
Use as desired!