Once the muscovado sugar has completely melted into the cream mixture, take it off the heat, and pour it into the bowl over the broken-up chocolate. Then, using a fork or a spoon, begin to stir the contents of the bowl to combine the chocolate and cream mixture. Soon, it will become glossy, though it may take a while for all of the chocolate pieces to melt, so keep stirring until the ganache is fully smooth.
The stirring of the ganache will help decrease its temperature, but it is best to wait for it to reach room temperature before using it to frost cakes. If you would like to use this ganache recipe to make truffles, it should be placed in the fridge for 4 to 6 hours in order to harden completely before being rolled.