Has anyone ever made ganache using regular milk (2%) or even 10% cream? I’ve made some of the non-dairy alternatives on the blog, but in this case I just want to go lactose-free. Reason I ask is that I’m a cake for a huge family birthday gathering and several of the kids have allergies…some to nuts, some to lactose, etc. So…it seems if I use dairy free chocolate and possibly a lactose free milk I can get around the allergy problem. Thoughts on proportion of milk to chocolate? I’d hate to waste the chocolate but may need to sacrifice a small amount for testing!