Want a creamy, pourable sauce? Add heavy cream. Heat it first, then stir it into your chocolate. It makes a ganache that’s thin and velvety.
But caution: cream has water. So heat it to near-boiling before mixing. Hot cream blends seamlessly. Cold cream makes clumps. Don’t be the person with clumpy dreams.
Whole milk works too, but it’s thinner. Use less milk, more fat. Your chocolate will taste like a hug.
