my ganache recipe is the 2:1 for dark chocolate to cream. And I use the food processor
For example, i will measure by weight 14 oz of 60 % cacao dark chips and put in the food processor. Then I heat 7 oz by weight of heavy cream to a boil (it happens so quickly!) then pour the hot cream into the FP bowl. Cover and let sit 2 minutes. Then I turn it on and the magic of machinery do the rest. Scrape out of the FP into a another bowl and let sit overnight. I do find that this ganache (with my chocolate i have on hand now) comes out like very thick peanut butter, so for covering RKT, i would use an ounce or two more cream.