Anyone have one they could share with me? Or tips on doctoring a regular chocolate ganache recipe to include PB flavor? I'd greatly appreciate it!
Here's one! I've never tried it but it sounds awesome!! Hope this helps...you'll have to let me know if it is good if you try it!
Milk chocolate peanut butter ganache
8 oz high quality milk chocolate, finely chopped
1 1/2 c heavy cream
1/2 cup creamy peanut butter (not sugar free or natural)
pinch of salt
1. In a medium saucepan, heat heavy cream over med-hi heat until bubbles form around the edge of the pan. Add the peanut butter and salt and whisk until completely combined.
2. Pour the hot cream mixture over the chocolate and let stand for about 1 min to melt chocolate, then whisk until chocolate is melted and the mixture is smooth.
3. Cover the surface of the ganache with plastic wrap and refrigerate until firm enough to spread (approx 4 hrs).
Store in an airtight container in fridge for up to 1 week. Yields 2 1/2 cups
I've made peanut butter ganache with this recipe, which is really just the chocolate ganache 1 recipe on here, with some peanut butter thrown in:
8 oz cream
1 Tablespoon butter
1 oz sugar
1/2 - 3/4 cup peanut butter (1 really big scoop)
12 oz chocolate (I used dark chocolate chips)
Stir the cream, butter and sugar together and heat until it bubbles, then add the peanut butter and whisk in throughly, then pour over the chocolate chips and let sit for 5 minutes. Then, stir, starting in the middle, and let sit until it's the consistency you're looking for (depending on what you're doing with the ganache).
Lisabelle that does sound good!!
it is sooooooo good. I have made this before and put it in a choc cake and everyone loves it.
They both sound great......can't wait to try them.
Lisabellemarie thanks for sharing. This sounds so yummy!
AI know this is a super old feed but I'm wondering if the second recipe hardens when chilled like regular ganache? Or does the pb soften the texture at all? Definitely want to fill my next cake with this but wondering if I should cover with regular ganache to get those sharp edges! Thanks for sharing!