MILK CHOCOLATE GANACHE
- 2/3 cup heavy (whipping) cream
- 5 1/2 ounces milk chocolate, finely chopped
Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes.
Remove the pan from the stove, add the chocolate, and whisk until smooth.
Transfer to a bowl and place plastic wrap directly over the ganache.
Refrigerate until cold.