Ganache is usually made by heating cream that you pour over some chopped chocolate. You need to use the same quantity of each, for example 100 ml cream and 100gr chocolate. Butter is generaly added to give it a shiny apprearance and a smooth texture. It’s often used to cover cake, but here (Bubba restaurant, Grand Palladium Lady Hamilton, Jamaica) it is served as a proper dessert. For chocolate lovers of course!