I want to make a ganache today, but the heavy cream I expected to use has gone bad and the local stores are all closed right now. My normal recipe is 1:1 ratio of cream to chocolate.
I know that I can't substitute butter and milk for whipped cream (e.g.) because it's not emulsified or anything and won't whip. However, will the melting and stirring involved let me get away with it for a ganache? Since cream is ~35% fat, am I right that 35% butter plus 65% milk would end up with a reasonable consistency?