I just want to make sure - I got it at two different places & didn't realize the difference 'til now.

I'm making chocolate ganache with it.

Thanks.

yes. the main difference between the two are stabilizers added to the whipping cream. It will not make a difference in the ganache.

The heavy whipping cream probably has a higher fat content. For ganache it likely will not be a problem.

Worst case, your ganache might be thin. If so, just add 2-4 ounces more of melted chocolat.

Everything you ever wanted to know about cream, ultra-high pasteurization and stabilizers:

http://www.cooksillustrated.com/askcooks.asp?askcooksid=349&bdc=4188

HTH