When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but I have almond milk)
The almond milk I have is a nice smooth texture and not too runny, like some of the thicker soy milks out there.
Will this work in place of the heavy cream? (i.e will the lack of fat content in the almond milk compared to heavy cream cause any issues)
For example this recipe is rather simple, can you just replace the exact amount of heavy cream with almond milk?
Chocolate Glaze: 1/2 cup heavy cream 4 ounces semisweet chocolate, coarsely chopped