Depends if you want to eat it or not. The cream thins out the chocolate and stops it from being overpoweringly sweet. Sweeten condensed milk would be ghastly
I BET YOU COULD, I've used it making iced coffee once when I was out of half and half and it was really good
No
agave nectar it will end up tasting the same and it will be healthier
Yes, in fact hazelnut ganache is a very healthy substitute for praline due to the natural anti-oxidants and fatty-acids (the good kind).
You can use unsweetened chocolate instead of semi-sweetened chocolate in a cake recipe, but you need to consider why you want to do so. If you're thinking of health benefits, the difference will be negligible. If it's just that you only have unsweetened chocolate, go ahead. Remember, when you use a recipe for the first time it's always best to follow that recipe as closely as possible. Once you've tasted the first results, you can tweak the ingredients around to suit you if you cook it again.
I had to look up what Elmlea was... "Elmlea is a blend of buttermilk and vegetable oils and is classified as a dairy cream alternative." Yes, you may use Elmlea instead of cream if you prefer or, if Elmlea is what you have on hand. Just remember that the more cream (or Elmlea) you add, the thinner your ganache will be. I like making my ganache with chocolate (chips or bar cut up in peaces) cream and some fruit jam (I like raspberries or oranges). Mix the chocolate, cream (Elmlea) and some jam (about half a container, but you should add some and taste it, if needs more you can add more) in a pot and simmer it, mixing it until the chocolate is all melted. Simmer it in a low temperature and keep stirring until it's all melted because chocolate burns very easily.
No, sweetened condensed milk is just like caramel or hot fudge sauce. It's too thick and too sweet to drink all by itself. Try adding some to regular milk instead of sugar when making milkshakes.
You can mostly use condensed milk, if you don't have condensed milk think of something yourself.
No
yes, if you heat one cup of evaportaed milk and add 1 and 1/4th cup of sugar to it to turn it into sweetened condensed milk first. Then continue cooking until it thickens.
yes. i am sure --- A Caribbean version called flan de coco uses 14oz condensed milk and 1/2 cup regular milk. You can also use just milk. A version of flan called Purin uses just milk, eggs, sugar and vanilla. You can also skip the milk. A version of flan called Quindin, from Brazil, doesn't use milk-- just eggs, sugar, salt, coconut flavoring, vanilla, and grated coconut.
yes
I wouldn't recommend it.
no