Reviewed: Sep. 30, 2009

omg this is literally the bomb.com i am, going to make this as soon as i get home thank you for posting this i love it <3

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Reviewer:

Lindsay Heevner

Cooking Level: Expert

Living In: Collierville, Tennessee, USA

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Reviewed: Sep. 25, 2009

Texture was good, but the tanginess from the sour cream was too overwhelming. A little disappointing, I was excited to see a recipe that had a alternative to heavy cream, which I never have on hand, to something that is part of my basic pantry list.

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Sheri

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

Very good. I used this on a dark sour cream chocolate cake. Yum.

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 28, 2009

I agree with a previous reviewer that the sour cream is overwhelming. I added sugar to it and that improved it, but it was still too sour.

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KASM75

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Reviewed: Sep. 23, 2008

I followed the recipe exactly and it turned out really well. It is not as sweet as a normal ganache, but still really tasty.

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karvander

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 13, 2008

I was looking for a recipe for classic ganache to top a chocolate cheesecake with and came across this recipe. Since sweetened sour cream is a classic plain cheescake topping I gave this one a try for my chocolate cheesecake. It was the PERFECT compliment to the rich cheesecake. Dense but not too heavy and sweet but refreshing in compliment to the intense chocolate of the cheesecake. EXCELLENT - thanks for a great recipe!

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BabySoose

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 16, 2008

Not at all what I had hoped for. The sour cream totally overpowerd the chocolate to the point that you almost couldn't taste it. I didn't even use this, I was so disappointed.

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m&msmom

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Reviewed: Jan. 12, 2008

Delicious! I made it to frost a marble cake. Thanks for the recipe!

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 24, 2007

I am so pleased with how this turned out! I had an entire container of sour cream that was about to reach its expiration date and I decided this ganache would make a great topping for gingerbread. I substituted white chocolate chips for the regular chocolate. It tastes just like the topping found on carrot cake. Delicious!

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Reviewer:

Brandy

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 11, 2007

I tried this last week and it was just wonderful. I melted the chocolate chips in the microwave though. I turned on great. Thanks for the recipe KatieMac!

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Lainie

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Reviewed: Oct. 26, 2007

used white chocolate instead and turned out great! i let it cool for a bit and used it for a filling for a carrot cake and then topped off the cake with a cream cheese icing. absolutely fabulous! definitely will be using this again!

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