In a microwave safe bowl, pour in chocolate chips and whipping cream.
Heat in 30 second bursts in the microwave, stirring well between heatings. (Should only take about 60-90 seconds)
Once melted and smooth and thoroughly combined, place in butter and stir until melted and smooth.
Add vanilla extract and a pinch of salt, use as desired.
For a thicker, more spreadable ganache, allow to cool, it will thicken as it cools. Try 15-20 minutes on the counter, if not thick enough, place in fridge or freezer for 10 minutes.
Ganache may also be whipped with a mixer after cooling making it pipeable and spreadable for cakes, cupcakes.
Notes
Recipe may be cut in half if a small amount of ganache is needed.