Recipe for Ganache please

Am needing to ice wedding cake and need a good recepie that will set
Thanks

500g good quality chocolate and 2 cups of cream.Break the chocolate into small pieces, heat the cream, once it has boiled remove it from the heat and add in the chocolate stirring until it has all melted.enjoy

basically 2 parts chocolate 1 part cream.try to use a good quality chocolate, fake chocolates ie with oildo not always set as well.if its the top layer of the cake add some gelatin to make it shiny.and dont use higher than a 60% chocolate if using coverture as it will crack

Chocolate Ganache annabel-langbein

This is an incredibly useful chocolate base. Not only is it a wonderful filling for cakes and the perfect sauce for ice cream, it also makes a superb dipping sauce for fruit and one of the best hot chocolate drinks. If you don’t want to make this amount of ganache just remember the ratio is 1 part chocolate to 1 part cream. Always make ganache at least a day before you plan to use it to give it time to set to the correct consistency.
1kg best quality dark couverture (chocolate),
1 litre / 4 cups fresh cream
Chop chocolate into small pieces and place in an electric beater bowl.
Bring cream gently to the boil in a saucepan.
Pour over chocolate and mix by hand with a small whisk until almost smooth (if you turn the beater on from the start the mixture will slop everywhere).
Beat on lowest speed until mixture is smooth (about 10 minutes).
Pour into sterilised jars and leave to cool.
When cold, cover with a lid and write date on jar.
Store at room temperature for up to 1 day or chill, and warm to soften when needed. It will keep in the fridge for a couple of weeks.
Chilled ganache can be warmed in the microwave to a runny consistency for pouring. Any unused ganache can be rechilled.
For best results, use the finest quality chocolate you can afford.