Sour Cream Chocolate Frosting
Makes: Makes about 3 cups
  • 14 ounces semisweet chocolate, such as Valrhona Equitoriale (55%), Ghiradelli semisweet, Callebaut semisweet (52%) or Merckens Bittersweet (51%), melted and warm (not hot)
  • 1½ cups sour cream, at room temperature (plus extra as needed)
  1. Have warm melted chocolate in a large bowl. Fold in sour cream just until no white streaks of sour cream remain. The frosting will overly thicken with too much folding, but remain silky if not over-worked. If it becomes too stiff, you may warm it gently over a pot of warm water. Frosting is now ready to use and best if used immediately.
Recipe by Bakepedia at