Sour Cream Ganache
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Credit: Rhonda Ruckman, Pastry Chef, Herbsaint, New Orleans
The National Culinary Review, June 2010
6 oz. unsalted Plugra butter
4.5 oz. sour cream
9 oz. powdered sugar
3 oz. unsweetened Patric Chocolate
1.5 oz. Patric Chocolate 70% Madagascar, Sambirano Valley
Method: Melt butter in large pot or kettle. Put sour cream and sugar in bowl of mixer fitted with whisk attachment. Bring butter just to a boil; add chocolates. Lower heat; stir continuously to prevent scorching. Bring mixture to 170ºF. Add hot chocolate to sour cream/sugar in mixer; emulsify. Mixing slowly at first, scrape down well; mix on speed No. 3 for 3 minutes (mixture should be completely homogenous without “breaking” and well-emulsified). Store, covered, in container at room temperature; place piece of plastic wrap directly on top of ganache to prevent crust forming on surface. As ganache cools, it will thicken.
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