Can I substitute almond milk for heavy cream in chocolate glaze? When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but I have almond milk)

The almond milk I have is a nice smooth texture and not too runny, like some of the thicker soy milks out there.  

Will this work in place of the heavy cream?  (i.e will the lack of fat content in the almond milk compared to heavy cream cause any issues)

For example this recipe is rather simple, can you just replace the exact amount of heavy cream with almond milk?

Chocolate Glaze:
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
Have you tried the recipe before? In that case, I would just add almond milk until it reached the same consistency as with heavy cream. If you've done any similar recipes before, I would do the same. Start with maybe 1/4 cup almond milk, and then add more (1tbsp at a time) until you reach the correct consistency to use it as a glaze.