Yes. Adding heavy cream or milk is how you make ganache or a silky sauce. But do it after the chocolate is melted, not during. Pour the warm cream over the chopped chocolate, wait a minute, then stir from the center out.
This method gives you a luscious, thin sauce that pipes like a dream. Just avoid skim milk—it’s too watery and will make the chocolate weep. Weeping chocolate is not a fun dinner guest.
