Lay out 6 oz. semi-sweet chocolate on a cutting board.
Shave it with a knife.
Chop it up even finer.
Trasfer it to a bowl and set aside.
In a small pot, boil 1/2 cup heavy cream (I did not have heavy cream, so I used evaporated milk).
Pour heated cream into bowl with chocolate and stir until chocolate is melted and well combined with cream.
Next, stir in 1 1/2 tablespoons vanilla extract.
Pour ganache on your ice cream, cup cakes or whatever dessert you have chosen. In this case, I am pouring it on the chocolate bundt cake I cooked for my Aunty Lei's birthday dinner.