I haven't tried it, but I'm not sure it would work properly. Cream has a much higher fat content that helps to bind everything together. The only way I would try it is with whole milk, but even then I'm not sure. Maybe someone else has experimented!
I wouldn't because milk has a much higher water content as well, and will make your ganache very runny. You'll end up adding more liquid then you'd like to because otherwise the water will make your chocolate seize. You can use milk if you're making a liquid sauce, but I wouldn't recommend it for ganache.
at my old job we made a chocolate glaze for icecream it was like ganache but made with milk and lots of butter... it was reallllly thin due to the milk
if you do try it, I would be unsure if you could leave it unrefrigerated, since the fat content would be reduced.
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