Has anyone tried making these with creme fraiche instead of heavy cream? I've made these the last three years with Merckens milk and dark chocolate bars and can never find "heavy cream" here, only "heavy whipping cream" and EVERY year I end up remelting multiple times to add more chocolate until I've reached approximately a 2:1 ratio of chocolate to cream rather than the 1:1 ratio called for in this recipe. I was thinking maybe using creme fraiche might solve my problem. HI there, The heavy whipping cream that you find in the store will be just fine to use. I wouldn't go the creme fraiche route though, it's a totally different moisture content, etc. ~ MaryJane

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