Recipe: White Chocolate-Sour Cream Topping

by Stephanie Zonis

White Chocolate-Sour Cream Topping

Generous 1 cup

Here an ideal topping for the glorious fresh fruits of summer. Berries, of course, are a perfect foil, and a mound of fresh blueberries, strawberries, blackberries, or red raspberries in a wine glass look mighty fetching when topped by a spoonful or two of this. Pineapple also goes nicely with these flavors, and I expect mango would, too.

The topping can be made a day or three ahead of time. Store it in the refrigerator, tightly wrapped, with a layer of paper towel (cut slightly larger than the opening of the container and laid on top of the opening before wrapping) to protect any condensation that forms from dripping back into it. It is imperative that you use white chocolate of the finest quality for this topping; as there are only two ingredients, the taste and texture of both really come through.

3 ounces best-quality white chocolate, very finely chopped
1 cup dairy sour cream, preferably at room temperature

Place finely chopped chocolate in small heatproof bowl. Place bowl over hot water on low heat (water should not touch bottom of bowl). Stir frequently until white chocolate is almost melted. Remove from heat and hot water; stir until white chocolate is completely melted.

All at once, add sour cream and stir in (a small whisk is useful here). If sour cream is at all cold, mixture will lump. If it does, replace bowl over hot water and stir/whisk almost constantly until topping becomes smooth. If the topping is on the runny side, chill until it thickens before using.

Serve over berries or other fresh fruit. Store in refrigerator as described above.

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This page created July 2001

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