1.   In a medium saucepan over a low heat, heat cream to just lukewarm.

2.   Heat the cream to boiling point and pour three quarters of it over the chocolate.

3.   Cream is great heated with Dijon mustard for a sauce over pasta mixed with diced cooked chicken or turkey.

4.   For truffles, heat cream to boiling in a small saucepan.

5.   Heat the cream and pour it over the chocolate.

6.   Heat the cream in a double boiler, add to the soup pot.

7.   Heat cream in large, heavy saucepan over medium heat until small bubbles appear around edge.

8.   Heat the cream in a small saucepan over medium heat.

9.   Heat cream in a small saucepan until steaming but not boiling.

10.   Heat cream over medium heat just to boiling in a small saucepan.