So that would mean we use Semi-Sweet or Bitter-Sweet chocolate, which must contain a minimum of 35% cocoa solids, correct? Melt the chocolate over a double boiler (over hot water). https://www.craftsy.com/post/chocolate-ganache-without-cream Add comma separated list of ingredients to exclude from recipe. I love white chocolate ganache but I usually find it way too sweet. However, if I stir it when it is only half way to being set, right after making it, then the oils will split from the mixture. Ratatouille bake ready for@the oven. I didn't even use this I was so disappointed. Chocoholics, look out for this absolutely magnificent and indulgent sour cream ganache — it’ll take make your tongue pirouette! Once fully combined pour into large sheet pan and place in fridge or freezer and cool until the correct consistency is reached. I turned on great. Something about the chemistry of ganache changes after you allow it to set, or nearly set. Sour cream ganache pipes like a dream, and swirls effortlessly, and makes all those chocolate cakes more sensual. 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. Sour cream ganache gives your cake just the right amount of oomph and tang, making it indulgent, smooth and charming. Add comma separated list of ingredients to include in recipe. (should take roughly 2 and a half minutes in total). The sour cream totally overpowerd the chocolate to the point that you almost couldn't taste it. Check out the recipes page to see the full list so far. Take a break from ganache and all the other chocolate frostings — try this and knock the socks of your guests. Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. 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. 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 the microwave — do … We can — I’ve heard yogurt ganache tastes lovely. When you fold it in with a spatula, it'll be thicker and darker — a perfect spreading consistency. https://robertscakesandcooking.com/sour-cream-white-chocolate-ganache i let it cool for a bit and used it for a filling for a carrot cake and then topped off the cake with a cream cheese icing. I agree with a previous reviewer that the sour cream is overwhelming. Take time to melt the chocolate into cream slowly. Since sweetened sour cream is a classic plain cheescake topping I gave this one a try for my chocolate cheesecake. Congrats! Info. The aim is for the consistency to be the same as peanut butter. EXCELLENT - thanks for a great recipe! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The only time I have ever split ganache is if I overheat the chocolate, or stir it before it has set the first time. Not at all what I had hoped for. White chocolate mudcake with sour cr. “Ensure that the chocolate mass in your chocolate is not over 53%.”. I melted the chocolate chips in the microwave though. The most important tip when making ganache is not to overheat it. Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. 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. I find that if I let it set to the right consistency or fully set up before I use it, then I can then reheat it gently to get it workable without any issues and mix it and work with it as much as I want.