Creme Au Ganache (chocolate cream)

60g milk chocolate
60ml 30g cream(47%~48%)
240g cream(35%~40%), whipped

Put the cream in a pan and bring to a boil.
Add the chocolate and stir gently; set aside.

Whip the 240g of cream to soft peaks.
Add the 1 scoop of whipped cream into the chocolate.
Mix well and add the chocolate mix into the whipped cream.
Mix until combined and refrigerate until use.