6 oz (170 g) milk chocolate, chopped (about 250 ml/1 cup)

1 cup (250 ml) 35% cream

Place chocolate in a bowl. In a saucepan, bring cream to a boil. Pour hot cream over chocolate and let melt for about 1 minute. With a whisk, stir until smooth. Cover with plastic wrap directly on cream. Refrigerate for about 8 hours or 4 hours by placing bowl over ice, to speed up cooling.

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