- Heat the milk almost to the boiling point (but don’t let it boil).
- Pour it over the chocolate (chopped or cut into small pieces) and smooth the mixture with a whisk.
- Whip the 35% cream to make it frothy using an electric whisk.
- Delicately blend the whipped cream using a rubber spatula into the ganache.
- Use for a cake or simply serve in small bowls.
May be kept in the refrigerator for 5 days.
Recipe from Chocolats Privilège, master chocolatier.