Place chocolate chips in a large bowl.
In a saucepan, heat one cup of heavy whipping cream, at medium heat, until you see bubbles along the edge of the cream.
Remove heavy cream from heat, and pour strait onto the top of the chocolate chips. Allow to sit untouched for 30 to 60 seconds.
Whisk by hand constantly, until the chocolate has melted and you have a smooth ganache. This process will take no more than two minutes.
Allow it to cool a bit by placing plastic wrap over the top and having it out at room temperature. In an hour or so - once whatever you have baked has completely cooled, you'll be ready to work with it with a piping bag.
Allow it to come to room temperature before storing in the refrigerator. For up to 5 days, you can spoon amounts into a glass bowl and re-heat when you want to use it for topping ice cream or piping as filling into more desserts.
