Have you tried it under fondant?
Could you use a double-boiler instead and melt all chunks until smooth?
Under fondant.... yes. But I usually put a layer of buttercream between the ganache and fondant.... just a personal preference.
You can absolutely use a double boiler to melt the chocolate. I'm sure it's the preferred way to melt the chocolate. I'm just to lazy :)
I could be wrong, but wouldn't youneed to refrigerate it because of the sour cream?
Does this get hard enough to top some petit fours? Hard as in the way 'poured fondant' gets hard. Or does it stay rather soft?
Love the idea of this. Thank you for sharing. I am excited to try this because I think the sour cream will help cut the sweetness of the white chocolate.
Because of the very high sugar content, ganache don't spoil easily. I would refrigerate in warmer climates and temperatures, and certainly after it sets up. I refrigerate all my decorated cakes, but wouldn't worry about leaving this at room temperature for several hours.
To JPW2 - even though this is a 2 to 1 ratio, the ganache is still quite soft. You might try a higher chocolate to sour cream ratio, maybe 2.5 or 3 to 1, and see if that would be firm enough for you.
Could you make it with strong lemon favor...love lemon Arleta
can you whip it and use it like frosting as with dark chocolate ganache?
Would adding raspberries work flavour wise.. ive been trying to find a white chocolate raspberry recipe
Good question ..... I don't know what adding that much liquid, as in fresh or purreed raspberries, would do. It might all seize up and become a hard lump. If I were going to try it, I'd add a much reduced purred or raspberry curd to the cream before heating, keeping the "cream" to chocolate ratio the same. I think I'd add the raspberries to a buttercream instead of trying to incorporate them into a ganache.
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