I'm thinking of making the sour cream and white chocolate ganache in this recipe which uses :

Sour Cream and White Chocolate Ganache

200g white chocolate
88g sour cream

There's no information about refrigeration though. Does this ganache work like standard ganache that can be kept at room temp? I really would like to mix this ganache into SMBC. Anyone tried this?

I want the tang which is why I'm going for sour cream rather than heavy cream. If there's a different recipe that works better, please share. Thanks!!

http://www.exclusivelyfood.com.au/2006/07/white-chocolate-mud-cake-recipe.html

AYep, works like normal ganache and tastes amazing. The texture is a little different, but it behaves the same way when you're using it. I just use mr regular ganache recipe though. For white, three parts chocolate, one part cream or sour cream. I also do mine the Michelle Rea way in the microwave (see YouTube), its so nice and easy.

Thanks Zespri. Just made this, it tastes great. 

I blend my ganaches into my SMBC and IMBC with no problems too.

HTH!

Thanks Evoir. Yep tried that with the leftover. I think I prefer to blend in ganache than straight chocolate, less chances for my chocolate seizing--that happened to me once, had to pass the BC off as intentionally having chunks of chocolate hehehee. Folks were just glad to have free cake and didn't care.

That is why I started doing it too. You can make quite a firm ganache, and it won't create hard lumps when blended into the MBC :-)

I love the way you can turn a negative into a selling feature!  Well done!