The sour cream in this ganache cuts down on the white chocolate ‘overload’.
200g Cadbury Dream™ white chocolate
90g sour cream
Melt the white chocolate in a small saucepan over very low heat, stirring occasionally. When the chocolate is completely melted, remove from heat and quickly stir in the sour cream.
Use immediately or if the ganache is slightly runny, leave at room temperature for a few minutes to thicken it before spreading it on your cake.
Note: I used Wilton™ ready made chocolate paste to make some zigzag patterns on the top. This gives the cake a nice contrast.