For a deeper chocolate flavor, use dark chocolate chips. To prevent the chocolate from seizing, ensure no water gets into the bowl during melting. If you want a thinner ganache, add a tablespoon or two of milk or cream while mixing. This ganache can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.
Sour Cream Ganache
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME20 mins
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SERVING20 People
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VIEWS128
Transform humble ingredients into a decadent delight! This Sour Cream Ganache is a luscious frosting with a subtle tang that beautifully complements rich chocolate notes. Effortless to make and utterly irresistible, it's perfect for elevating cakes, cupcakes, or simply enjoying by the spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol8 mg
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Fiber1 g
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Protein1 g
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Saturated Fat5 g
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Sodium11 mg
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Sugar9 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 7 mins Gently melt the chocolate: Place the chocolate chips in a heatproof glass or metal bowl set over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir frequently until completely melted and smooth. (Approximately 5-7 minutes)
02 Step
Recipe View 1 mins Combine and Emulsify: Remove the melted chocolate from the heat and transfer it to a separate medium-sized bowl. Add the sour cream and vanilla extract.
03 Step
Recipe View 3 mins Whip to Perfection: Using an electric mixer, beat the mixture until it is smooth, glossy, and forms a homogenous ganache. (Approximately 2-3 minutes)
04 Step
Recipe View 1 mins Immediate Use Advised: The ganache is best used while still slightly warm and fluid. If it cools too much, it will begin to set. If setting occurs, gently reheat it over a double boiler or in short bursts in the microwave, stirring frequently, until it returns to a spreadable consistency.
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Cesar Parisian
Sep 18, 2024My ganache became too thick. What did I do wrong?
Dominic Schamberger
Aug 8, 2024I was skeptical about sour cream in ganache, but this is fantastic! The tanginess really balances the sweetness of the chocolate.
Ian Schiller
Jun 8, 2024This recipe saved my almond cupcakes! I had some leftover sour cream and didn't want to go to the store. It was so easy and tasted amazing!
Yasmeen Greenholt
Mar 25, 2024Response: Be careful not to overheat the chocolate. Also, make sure the sour cream is at room temperature before mixing. If it thickens, add a tablespoon of warm milk or cream at a time until it reaches the desired consistency.