Yes, it's so easy, friends! Make a milk chocolate variation by heating 2 parts cream and a pinch of salt to just below a boil pouring it over 1 part of finely chopped milk chocolate (like making ganache). Wait a couple of minutes for the chocolate to melt and whisk until thoroughly combined. Cool it quickly in an ice bath and then store in the refrigerator until well chilled. When it’s good and cold, whip it to soft or medium peaks to spoon or pipe on…whatever you’d like:  cake, fruit, ice cream, etc. Once you’ve got it at stiff-not-grainy peaks, you can quenelle it to top…whatever you’d like:  cake, fruit, pie, etc.