What is the proper ratio of heavy cream to chocolate for a thick ganache? Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache.

Is there anything special that needs to be done to achieve this other than adjusting the ratios? Right now I'm basically doing the "mix simmering heavy cream with chocolate" recipe.
Normal ganache is 1:1 indeed. You can make a more caramelly one by adding honey and butter:
try 14 oz cream, 12 oz chocolate, 2 oz honey, 6 oz butter diced into small cubes.

Boil the cream and honey together, pour over the chocolate, stir until melted, melt in the butter.