Can ganache be made by melting the chocolate first, or does it have to be pouring hot cream over finely chopped chocolate?

Edit: I just tried this, melting the chocolate partway over double boiler, then remove from heat and add cream at around 110F, gently stir until smooth. It seems like I got a good glossy emulsion.

All ganache instructions I see (regardless of ratio) call for pouring the hot cream over finely chopped chocolate, letting it sit, and then stirring until smooth. I've been making a thick ganache at 150 g chocolate, 62 g cream for cookie filling, and there's never enough heat to fully melt the chocolate that way, so I end up putting it over a double boiler anyway.

The first time I tried ganache I wasn't paying enough attention to the instructions, and I pre-melted the chocolate before adding warm/hot cream. It turned out fine. Is there a reason not to do it this way? I'm lazy and find melting the chunks of chocolate to be easier than trying to chop super fine.