Best 4 Sour Cream Ganache Recipes

SOUR CREAM GANACHE FROSTING

Steps:

• Melt chocolate as directed on package.
• Mix with remaining ingredients until well blended.

SOUR CREAM GANACHE

Steps:

• Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer the chocolate to a medium bowl.
• Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.

INDULGENT SOUR CREAM GANACHE

Steps:

• Melt 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.
• Remove the chocolate from the heat, and while it is still warm add the sour cream.
• Stir gently yet swiftly with a rubber/silicone spatula until the mixture is uniform in colour.
• If the bowl is still warm, transfer it to another bowl.
• Serving: 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.

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.