I usually do equal parts (by weight) cream and a good dark chocolate. Also, look for a cream that is just cream and not extra stuff.
Heat cream until it simmers and then pour onto chocolate that is in a heat-proof bowl. Let it sit for a minute(ish) and then stir until it's all combine. Then I usually let it sit overnight to set up.
It's best if you use it at room temperature since it's pretty stiff, but I use it on cake all the time and it works fine for me. To smooth, dip your spatula in hot water, wipe dry, then smooth.
I use 12 ounces of semi-sweet chocolate and 1 cup of heavy whipping cream, 2 TBS. granulated sugar and 2 TBS. real butter (unsalted). Break chocolate up into small pieces and place in glass/stainless steel bowl. In saucepan heat heavy whipping cream, sugar and butter to boiling. Pour over chocolate and let sit for 5 minutes. Stir until chocolate is melted and shinny. Let sit overnight (I usually let mine sit for 24 hours) before using.
I ice my cake and then smooth with the hot knife method. 
Ganache recipes on CC
http://cakecentral.com/recipes/?s=ganache
Ganache recipes on the internet:
http://www.google.com/search?source=ig&hl=en&rlz=&=&q=ganache+recipe&aq=f&aqi=g10&aql=&oq=&gs_rfai=CTudcH5QPTOfDN4LeNdT_0MkKAAAAqgQFT9DbYPo
I always though you made and used Ganache right away pouring it over top cakes.They look dark and shiny...Is it even better to let it sit over night and use as a filling?Do you refridgerate it?
There are lots of options when making and using Ganache.
If you want it really thin, you let cool till it's warm and then pour it over you item.
If you want it thicker, cool some more.
If you want it fluffy, cool completely then whip with a mixer.
You can use cooled white or chocolate ganache as a whip cream stabilizer.
Chocolate whipped Ganache added to whipped cream taste almost mousse-like.
Butter added to Ganache gives it a sheen even when refrigerated.
If you like it sweeter, add powdered sugar at the end or granulated sugar when just making it.
Add Expresso (disolved in water) or Brandy or other liquor to highten it flavor.
Bottom line is that you can just have fun with it.
There are lots of options when making and using Ganache.
If you want it really thin, you let cool till it's warm and then pour it over you item.
If you want it thicker, cool some more.
If you want it fluffy, cool completely then whip with a mixer.
You can use cooled white or chocolate ganache as a whip cream stabilizer.
Chocolate whipped Ganache added to whipped cream taste almost mousse-like.
Butter added to Ganache gives it a sheen even when refrigerated.
If you like it sweeter, add powdered sugar at the end or granulated sugar when just making it.
Add Expresso (disolved in water) or Brandy or other liquor to highten it flavor.
Bottom line is that you can just have fun with it.
You answered so many questions in this one little paragraph.
Butter makes it sheen- I always wondered why this was included in the recipe. I figured it was for taste. 
Whip cream stabilizer? - Can you elaborate on this? Does this mean I can have a whipped cream frosting? Do I add equal parts or more of one than the other?
Now I want to make some ganache and try all these ideas. I was going to make some cakes this weekend for some new neighbors. I just might have to do a ganache filling. 
Also I love your quote!
Hi LindaF144,
Here is the link for the Whipped Cream Frosting stabilized with white chocolate.
http://www.cdkitchen.com/recipes/recs/39/White_Chocolate_MousseGanache8302.shtml
Enjoy!
i've got ganache cooling on my counter right now...i plan on whipping it tomorrow with my standing kitchenaid. i've never whipped ganache before. do i use the whisk or the beater blade?
The idea is to incorporate air to 'fluff up' the Ganache. So the whisk is definitely the way to go.
also, best tip ive picked up is to use a whisk when making the ganache, not a spoon, it helps to make sure you melt down all the "bits".
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