top of page

Chocolate Raspberry Sour Cream Ganache

This ganache has just the right balance of sweetness and the Chambord gives it such a wonderful raspberry flavor

This recipe makes enough for 12 cupcakes

Double the recipe for 9 inch layer cake

6 ounces good quality bittersweet or extra dark chocolate chips, such as Guittard

4 tablespoons unsalted butter

1/2 cup sour cream

1 tablespoon Chambord Liqueur

2 cups powdered sugar

1/4 teaspoon kosher salt

  • In a small sauce, pan gently melt the chocolate chips and butter and stir until smooth and melted

  • In a medium bowl, combine the sour cream, Chambord, kosher salt, and powdered sugar

  • Add the melted chocolate mixture

  • With a handheld mixer beat on high, about three minutes, scraping the sides down the sides from time to time, until it is light and fluffy

  • Frost the cake or cupcakes - it will stay soft a room temperature or harden when refrigerated


bottom of page