The recipe I use is 20oz dark choc (is it different for milk?) to 4 cups cream... whatever that is ratio-wise, I don't know, I'm more of a metric gal.
Our head chef surprised me once when he volunteered to make ganache for my cupcakes one day. He ended up making hard ganache instead of soft. I panicked. He then came and threw the hard ganache in the mixer and whipped it up! It was much much stiffer to pipe, but it looked very nice!
So my guess would be, even if you put in a bit too much chocolate, you probably won't hurt it 
I tried using the same recipe for dark chocolate ganache, using milk chocolate and it didn't work out.
I think there are different ratios, but I don't know what they are. That's why I am watching this topic. I
want to know too!
So does anyone know what the ratio of milk chocolate to heavy cream is?? I was just wondering the same thing.
I found this on food dot com
½ cup heavy cream
6 ounces milk chocolate , chopped
Directions:
1Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.2Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.3Let stand for 1 minute, or until the chocolate is melted.4Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.5Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.6Frost as desired, swirling the frosting into small peaks.7The frosting will be soft at first, but will thicken up upon standing.
Read more: http://www.food.com/recipe/whipped-milk-chocolate-frosting-70905#ixzz1pyZmDmUZ
I like this recepie:
http://cakecentral.com/recipe/dark-chocolate-ganache
Thanks for the recipes! I'm dying to try them!!
So has anyone tried making milk chocolate ganache with Lindor chocolate? I could eat that chocolate all day... And week... And year. 
Would it work in ganache?
This will also help.
http://www.artandappetite.com/category/recipes/
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