I use ganache in three ways - frosting, pouring and truffles - Here are tips and tricks for each use!
chocolate ganache, ganache, ganache filling
heavy whipping cream
semi sweet and bitter sweet work best
Mix about three different chocolate brands for a unique flavor. (2/3's nice chocolate, 1/3 general) Stay away from chocolate chips, they will not melt properly, and milk chocolate, which is too soft.
Measure out your cream and bring it JUST to a boil. Burnt cream tastes NASTY!
Pour the heated cream over the chocolate. Shake your bowl to settle the chocolate so it's all covered and let it sit for 5 mins.
When the 5 mins are up slowly stir the cream and chocolate until it's all incorporated and smooth.
If it is not smooth, reheat ganache in a double-boiler. (Bowl of ganache over a boiling bot of water)
for the drip it's a 1 to 1 ratio - so 8 oz chocolate to 8 oz cream
for the frosting it's a 2 to 1 ratio - so 16 oz chocolate to 8 oz cream - let it cool then frost or once it cools whip it in a mixer for a rich whipped frosting
truffles are a 3 to 1 ratio - so 24 oz chocolate to 8 oz cream - after it's mixed smooth chill until firm and scoop.
WARNING: make sure everything you use, spoons, spatulas, the bowl, etc.. are DRY any water at ALL will make the chocolate SEIZE, and there is no fixing that.