In a saucepan, place the cream and turn the heat on medium flame.
Once the cream is at boiling point, turn the heat on low flame and add the butter pieces.
Whisk or stir the mixture till the butter is melted.
Add the chocolate melts and keep whisking till well combined.
Allow to sit at room temperature to cool down and place in an airtight container and store in the fridge.
The Ganache becomes hard but you can reheat and soften it in the microwave or with a double boiler.