Best 4 Sour Cream Ganache Recipes
Indulge in the tantalizing world of sour cream ganache, a culinary masterpiece that seamlessly blends the tangy zest of sour cream with the rich, velvety embrace of chocolate. This versatile ganache unveils a symphony of flavors, offering both a classic chocolate ganache recipe and an innovative white chocolate ganache variation.
Dive into the classic sour cream ganache, a harmonious blend of semisweet chocolate, heavy cream, and a touch of tangy sour cream. Discover the secrets of achieving a smooth, glossy ganache that effortlessly coats your favorite desserts.
Unleash your creativity with the white chocolate ganache, a delightful twist on the traditional recipe. This variation combines white chocolate with sour cream and heavy cream, resulting in a luscious, ivory-hued ganache that adds a touch of elegance to your culinary creations.
Explore the endless possibilities of sour cream ganache. Use it as a luscious filling for cakes and pastries, a decadent frosting for cupcakes and cookies, or a luxurious dipping sauce for fresh berries and fruit. Let your imagination run wild as you explore the diverse applications of this versatile ganache.
SOUR CREAM GANACHE FROSTING
Add some Sour Cream Ganache Frosting on top of your favorite desserts! Our creamy ganache frosting is easy to make in 10 minutes with four ingredients.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 cups or 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Melt chocolate as directed on package.
- Mix with remaining ingredients until well blended.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 30 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 9 g, Protein 2 g
NORWEGIAN GOLD CAKE (OR CUPCAKES) WITH SOUR CREAM GANACHE
These Norwegian Gold cupcakes (or cake!) with sour cream ganache frosting have been in our family since I can remember. They're my go-to for my own birthday. Makes one cake or 20 cupcakes.
Provided by Carolyn Gratzer Cope
Categories Cakes
Time 1h15m
Number Of Ingredients 11
Steps:
- Have all ingredients at room temperature.
- Preheat the oven to 325° F for cake or 375° F for cupcakes. Grease the bottom of a 10-inch tube or bundt pan, or line two cupcake pans with a total of 20 paper liners.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat butter and sifted flour together for five minutes on medium speed.
- Add eggs one at a time, beating after each addition to incorporate.
- Add sugar, baking powder, salt, and vanilla and almond extracts. Beat for two minutes more.
- Scoop batter into pan(s). For a cake, bake for about 55 minutes, until golden and beginning to pull away slightly from the sides of the pan. (Start checking at 50 minutes). For cupcakes, bake for 20-25 minutes.
- Cool in pan for 10 minutes and then completely on a rack before frosting.
- When ready to frost cake or cupcakes, heat chocolate in a double-boiler or in the microwave in bursts until just melted.
- Stir until smooth, then stir in sour cream and salt.
- If you would like to pour the icing over a bundt cake rather than spreading it, you can stir in some milk a few tablespoons at a time until it reaches the consistency you like.
- Spread onto completely cooled cake or cupcakes and top with sprinkles or other decorations if you like. Frosting will set over time.
Nutrition Facts : Calories 287 calories, Carbohydrate 33.1 grams carbohydrates, Fat 16.2 grams fat, Fiber 1.3 grams fiber, Protein 4.6 grams protein
INDULGENT SOUR CREAM GANACHE
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!
Provided by dj
Time 15m
Number Of Ingredients 2
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.
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING
Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies and Everything in Between" by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls - one for the cake and one for the frosting - and there's no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.
Provided by Margaux Laskey
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
- Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.
Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 21 grams, Carbohydrate 91 grams, Fat 68 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 41 grams, Sodium 591 milligrams, Sugar 58 grams, TransFat 2 grams
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the taste of your ganache. Use a chocolate with a cocoa content of at least 70% for a rich, flavorful ganache.
- Bring the cream to a simmer: Do not let the cream boil, as this can cause the ganache to separate. Simply heat the cream until it is just below boiling, then remove it from the heat.
- Add the chocolate to the hot cream in batches: This will help to prevent the chocolate from seizing. Add about a third of the chocolate at a time, stirring constantly until it is melted and smooth.
- Stir until the ganache is smooth and shiny: This may take a few minutes. Be patient and keep stirring until the ganache is completely smooth and shiny.
- Let the ganache cool slightly before using: The ganache will thicken as it cools. Let it cool for 5-10 minutes before using it, or longer if you want a thicker ganache.
Conclusion:
Sour cream ganache is a delicious and versatile chocolate ganache that can be used to fill cakes, frost cupcakes, or simply enjoy on its own. It is easy to make and only requires a few simple ingredients. With a few simple tips, you can make a perfect sour cream ganache every time.
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