Our Sour Cream Chocolate Frosting has been a staple, and for good reason. Two ingredients yield an amazing result that surprises us with its deliciousness every time. One day we had run out of sour cream, but had plain nonfat Greek yogurt in the fridge. Would it work? We thought it would, but were wary that the difference between full-fat sour cream and nonfat yogurt might ruin the recipe. We are thrilled to introduce you to our wildly successful nonfat Greek yogurt ganache frosting! It’s a smashing variation. Just know that it does contain calories and try to refrain from eating it by the spoonful. (It’s easy to be seduced by the word “nonfat” in the title!)
- 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 plain nonfat Greek yogurt, at room temperature (plus extra as needed)
- Have warm, melted chocolate in a large bowl. Fold in yogurt just until no white streaks remain. The frosting will overly stiffen with too much folding, but remain silky if not over-worked. If it becomes too firm, you may warm it gently over a pot of warm water. Frosting is ready to use and best if used immediately.