In Response to Question for Nikki:
Nikki, since you appear to be an experienced baker, I have a question about ganache. I rarely have cream in the house, but always have evaporated milk. I was wondering if I could successfully substitute full fat evaporated milk for cream when making ganache. I can't seem to find an answer anywhere.
Posted by JUDY O
I have not tried it as a Ganache but there is a recipe on this site for a Chocolate Satin pie and a Rosemary Kissed Chocolate Satin Pie. (I think the names are correct.) And that recipe used evaporated milk cooked with an egg yolk then poured over the chocolate chips just like you do with a Ganache. The only change is the egg yolk and I think that is so it really firms up.
I suppose the only way to find out is to make a small batch. I would use 1/2 Cup of chocolate and maybe 3 Tb evaporated milk heat the two and see what happens. If it does not set up like a ganache you could use the melted chocolate in a cake or your hot cocoa.
I am betting the evaporated milk would work.