Preparation

1. Heat the milk almost to the boiling point (but don’t let it boil).
2. Pour it over the chocolate (chopped or cut into small pieces) and smooth the mixture with a whisk.
3. Whip the 35% cream to make it frothy using an electric whisk.
4. Delicately blend the whipped cream using a rubber spatula into the ganache.
5. 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.