In a sauce pan, bring half of the whipping cream to a boil.
Place the chocolate in a large bowl, then poor the hot cream on top. Or you could melt the chocolate first then poor the hot cream on it.
Cover and set aside for a few minutes, until the chocolate melts. (skip this part if you melted the chocolate first)
Gently mix the chocolate and cream until completely smooth.
Set aside and allow to cool down completely.
Add the other part of the cream and mix.
Refrigerate for a few hours or over night.
Poor the mixture in the bowl of the stand mixer and mix at medium speed for a few minutes until light and fluffy.
And voila! The ganache montée is ready!
