Pour the heavy cream into a sauce pan and bring to a simmer
Chop the chocolate into small pieces, then place in a medium size bowl.
Coat the chocolate with the simmering milk, let it sit for about one minute
Whisk the chocolate/cream from the center out, (circular motion) until is fully incorporated. Let the ganache sit until room tempr=erature is reached.
Let the ganache sit until room temperature is reached, once it has fully cooled down using an electric mixer, whip the ganache until light and fluffy.
Refrigerate until you are ready to frost the cake