I feel that adding hot cream to chopped chocolate works well for small batches. But when doing a big batch of lets say 10 litres of cream vs 10 kgs of chocolate , its way better to use melted chocolate:
A/it prevents you from whisking hence incorporating air to your batch
B/ i get better results when i pour the tempered chocolate in 2 runs.i.e pour half - emulsion - pour other half (as soon as it starts to harden) - emulsion
Tom i tried adding liquid to a ganache and it works! even water will do the trick..just keep in mind that shelf life will naturally decrease since ur adding humidity into it. Damn! i just realised this conversation took place 3 years ago! i really hope everyone is making nice smooth ganaches! in any case Tom i think you can boil the cream but not overboil it, when you do, you are reducing moisture and that's why its breaking, and that's why adding moisture again will get it back on track.
happy ganaching ppl