INGREDIENTS
14 oz
bittersweet chocolate, finely chopped
8 oz
cream cheese, at room temperature (original calls for 9 oz but I always have the 8 oz blocks and it works fine!)
9 tbsp
unsalted butter, softened
3 cups
confectionery sugar
6 tbsp
unsweetened Dutch-process cocoa powder
salt
1 cup
plus 2 Tbsp sour cream