I have a couple of recipes where you are required to fold whipped cream into cooled, melted chocolate. I think that if you did this you would risk having the chocolate seize or at least set in the cream. The pictures in the books do not show this, but they could well have been Photoshopped. Has anyone done this successfully?
How would this differ from just making whipped ganache (hot whipping cream poured over chocolate, combined, cooled and whipped)?