Warm the milk and maple in a saucepan until steaming. Turn off heat, pour over chopped chocolate, let sit 5 minutes.
In a stand mixer, whip thickened cream to soft/medium peaks.
Blend the chocolate and milk mixture until completely smooth.
Pour the chocolate into the cream in 3 batches, folding in until no white streaks remain.
Pour into ramekins and chill for 4 hours.
Remove 10 mins before serving. Garnish with EVOO and flaky sea salt.
