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Heat the milk (1) in a small saucepan over a medium heat until just steaming.
Chop the chocolate and place it into a heatproof jug (pitcher). Pour the hot milk over the chocolate and let it sit for 1 minute.
Blend with a hand-held blender, scraping down the sides of the jug if needed, until completely smooth.
Add the chilled milk (2) and blend again until glossy and emulsified.
Pour into a container, place a layer of cling film (plastic wrap) on the surface, and chill for at least 4 hours.
Once chilled, transfer the ganache to the chilled bowl of a stand mixer fitted with the whisk attachment and whip for 2–4 minutes until light and aerated.
Spoon or pipe the mousse into bowls or glasses and chill in the refrigerator for 20 minutes, or up to 1 day, before serving.