You will be amazed at how two ingredients come together in such a luscious way in this sour cream chocolate frosting recipe. This is very rich, chocolatey and decadent. And, by the way, extremely easy. Note that different chocolates will affect the thickness of the final frosting. Have a little extra sour cream on hand if you want it thinned out.
- 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)
- 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.