Heat the cream by continuously stirring. The cream should just come to a boil and not a roaring boil i.e, the edges of the cream should form bubbles.
Add the chopped chocolates into it. Leave it for a few seconds. Now start mixing it with the spatula till you get a smooth and shiny ganache. Make sure it is smooth and lump free. Let the ganache cool completely to room temperature.
To use as drizzle or glaze, you could use it at this stage.
Cover the ganache to avoid sugar film formation. and let it sit at room temperature until thick scoopable consistency like buttercream. You can whip it or directly frost or pipe onto your cakes when the ganache is set like a spreadable consistency.
Recipe by Kerala Cooking Recipes at https://www.keralacookingrecipes.com/perfect-chocolate-ganache-make-chocolate-ganache/