Milk Chocolate Ganache

• 14 ounces milk chocolate, chopped
• 3 cups heavy cream

1. Place chocolate in a heat-proof bowl.
2. In a small saucepan bring cream to a boil.
3. Pour hot cream over chocolate, and let sit for 3 minutes.
4. Whisk until thoroughly combined and slightly cooled, then cover and refrigerate overnight.
5. Before using ganache, transfer it to the bowl of an electric mixer and whip on medium-low speed, just until it holds soft peaks.
6. Do not overwhip.

milk chocolate, heavy cream

Taken from cooking.nytimes.com/recipes/202 (may not work)