Are you out of cream, but craving ganache? Then this indulgent sour cream is right up your alley. Sour cream ganache gives your cake just the right amount of oomph and tang, making it indulgent, smooth and charming. Take a break from ganache and all the other chocolate frostings — try this and knock the socks of your guests. They would never have guessed that there was sour cream in their frosting!
Sour cream ganache pipes like a dream, and swirls effortlessly, and makes all those chocolate cakes more sensual. And no, ’tis not only for the chocolate cakes — banana cakes, almonds cake and even those sponge cakes become more appealing and taste extraordinary with sour cream ganache. Chocoholics, look out for this magnificent frosting — it’ll take make your tongue pirouette!
First things first, if you’re out of store-bought sour cream, it is definitely a good thing! Forget that unhealthy sour cream. It’s time you’re introduced to some lovely healthy homemade sour cream— there are quite a few ways to make your own sour cream. Out of the many sour cream ganache recipes, I zeroed in on Rose Levy Beranbaum’s recipe from her book, The Cake Bible (which is my treasure trove), as I knew I couldn’t possibly go wrong. 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.
Before you get down to making it, ensure your sour cream is at room temperature, and that the chocolate mass in your chocolate is not over 60%, as anything more makes your sour cream ganache bitter. I’ve used milk chocolate, and bittersweet chocolate and even a mix of the two — and they all taste great.
- 340 g bittersweet chocolate or milk chocolate, if you prefer (12 oz)
- 400 g sour cream (1 and 2/3 cups or 14 oz) (at room temperature)
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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.
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Remove the chocolate from the heat, and while it is still warm add the sour cream.
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Stir gently yet swiftly with a rubber/silicone spatula until the mixture is uniform in colour.
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If the bowl is still warm, transfer it to another bowl.
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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.
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.
Related Link:
How To Make Sour Cream (not just spice)
Sour cream ganache is such a great idea! I’m definitely incorporating this into a dessert soon!!
Thanks Sabrina! Yes you should. 🙂
“Ensure that the chocolate mass in your chocolate is not over 53%.”
What does that mean, no more that 53% cocoa solids?
So that would mean we use Semi-Sweet or Bitter-Sweet chocolate, which must contain a minimum of 35% cocoa solids, correct?
Hi Monika. Yes, by chocolate mass I do mean cocoa solids. In her book Rose Levy Beranbaum mention “not more that 53%” but elsewhere she mentions “not more than 64%”. I’ve since modified my recipe to 60% chocolate mass. Well, I have used both semi sweet chocolate and bitter-sweet chocolate with 54% cocoa solids and the result is great. The chocolate can have a minimum of any amount, but a maximum of 60% cocoa solids.
Can we use Skyr or thick greek yogurt instead of sour cream if that’s what we have on hand?
We can — I’ve heard yogurt ganache tastes lovely. Due to the difference in the fat content of sour cream and Greek yogurt, and using the same proportions (used in this recipe) won’t work. I haven’t tried out yogurt ganache, but I soon will [get the proportions right 🙂 that is], and I’ll put it up here.
I added a pinch of salt and topped a chocolate cheesecake with it. Delicious! Definitely get the sour cream to room temp.
I love this recipe especially because you give options like dark chocolate or milk. I prefer a milk chocolate ganache and after reading another recipe demanding 70% or greater cocoa content, I started searching for another recipe and found yours. I also didn’t bother with the double boiler. I just used a really good copper saucier and put my burner at its lowest simmer setting which is just barely warm. I have even tempered chocolate using it. I also failed to bring the sour cream to room temperature. It just means I had to work a bit harder with the whisk. Anyway, the final product really blew me away. It is delicious and I love the tang of the sour cream. I used it for brownies.
I’m so glad you liked it! I like the tang in the ganache too.