Sour cream ganache gives your cake just the right amount of oomph and tang, making it indulgent, smooth and charming. It pipes like a dream, and makes all those chocolate cake more sensual. Chocoholics, look out for this absolutely magnificent and indulgent sour cream ganache — it’ll take make your tongue pirouette!
Ingredients
Instructions
- 1Melt the chocolate over a double boiler (over hot water). You could also use the microwave — do take the container out every 10 seconds and stir, until it has melted.
- 2Remove the chocolate from the heat, and while it is still warm add the sour cream.
- 3Stir gently yet swiftly with a rubber/silicone spatula until the mixture is uniform in colour.
- 4If the bowl is still warm, transfer it to another bowl.
- 5Serving: You can use it immediately. If you wish to use it later, store it in an airtight container and when cool keep it in the fridge. When you’re ready to use it, heat in the microwave for a few seconds, and stir in gently, or place the bowl in a warm water bath.
Notes
Ensure that the chocolate mass in your chocolate is not over 60%, as anything more makes your sour cream ganache bitter. This recipe yields 4 and 3/4 cups of indulgent sour cream ganache (765 g or 1 lb 10 oz) — enough to fill and frost two 9-inch by 1 and 1/2-inch layers or three 9-inch by 1-inch layers. You could also use a beater to beat the sour cream and chocolate together — you'll just end up with a lighter coloured sour cream ganache that also airy. When you fold it in with a spatula, it'll be thicker and darker — a perfect spreading consistency.