White Chocolate Sour Cream Ganache

I’ve seen comments in forum entries about how to make white chocolate ganache using sour cream instead of whipping cream. I searched every which way, but could not come up with the ratio. So, after digging around on the web and finding small quantity recipes, here is what I came up with for a larger batch. It doesn’t even require measuring the ingredients. I prefer this recipe to standard white chocolate ganache because it is not so sweet (and so delicious that you will want to eat it with a spoon!)


Amount Ingredient 1 2-lb white chocolate bar (I prefer King Arthur’s) 1 1-lb container cultured sour cream (full fat)


Break the white chocolate bar into chunks and microwave on full power for several minutes, stirring after every minute or so. Stop microwaving when there are still some unmelted chunks of chocolate. Stir the warm melted chocolate until it is smooth with no lumps. Then stir in the container of sour cream, mixing until the mixture is smooth and creamy. Let it sit overnight at room temperature before using or store in the refrigerator and warm to the desired consistency before applying to your cake. This also freezes very well and can be thawed in the microwave.

Comments (12)


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 :)


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. 


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.