I am making my own sugar-free chocolate, by melting unsweetened 100% cacao
baking bars and mixing with stevia and erythritol for sweetener. This
gives a nicely melted chocolate that I can then pour into molds. I wanted
to enhance this and make a smoother milk chocolate, but I am having problems
and need help.

I am lactose intolerant, so I substitute milk with organic heavy whipping
cream. This is a pure fat product that has no sugar / lactose. The
problem is as soon as I mix in the whipping cream into the melted chocolate,
the chocolate hardens and becomes like a thick creamy cake frosting. No
amount of reheating in a double boiler will melt that mixture. It remains
like a hard frosting. I cannot pour that chocolate into any kind of mold.

Am I mixing in the organic whipping cream the wrong way? How do I mix it
with the chocolate while preserving my ability to pour the chocolate into a
mold?

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W