Convert rich dark chocolate to milk chocolate for cake covering

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Is there a way of doing this? Making cup cakes with thick chocolate topping. I use quality plain chocolate but I think it can be too rich. Dont want it sweetened but can you add something milky that will still set?

I think if you add some cream and some butter to make a ganache then it will be milder in chocolate flavour but should still set.

Use half and half dark and milk chocolate? Or are you talking about what you already have at home?

I have a recipe for chocolate cake that is, IMO, too strong/bitter with just dark chocolate, so I use half and half. If I'm making it for very young children I make it with all milk chocolate.