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!!