A little bit of heaven exists in chocolate ganache. It promotes the mundane to fabulous and it only takes two ingredients -- chocolate and cream!!
There are different uses for ganache. A thick ganache can be used for truffles and a layer of filling in a cake or thin is perfect as a glaze and a dip. It's all in the proportion of chocolate to cream. For a glaze and dip you use one part chocolate to equal part cream (heavy cream is best but half&half works in a pinch). To glaze the spider cake I made I used 1 1/2 cups chocolate chips and 1 1/2 cups of cream.
Ganache is made be heating cream and pouring over chopped high quality chocolate. I cheat often and buy a good chocolate chip and don't chop a thing :)
Heat cream to just boiling - be careful not to burn the cream. Pour over your bowl of chocolate chips.
Stir until smooth. Done. Easy right?