Ok, I am banging my head and need help.
I have found several peanut butter and chocolate recipes, but I want just peanut butter, I want to have that peanut butter color (or a pale version)
I came up with 12 ounces of white chocolate, 8 ounce heavy whipping cream, and 1 cup peanut butter, once it is chilled an whipped it has a great texture (light, and creamy) and peanut butter flavor, just a hair sweet for my taste, but I really don't like sweet. (Go figure I used to live on the stuff)
The problem is it is too soft. It would make a great fillng on a cupcake, and would work as a filling in between layers, but softens too quickly.
I need to figure how to "thicken" it so it can have a layer on top of it but not get so soft it will "squish" out the sides if it isn't in the fridge for an hour or two.
I don't want to end up with a "grainy" mouth feel by adding powdered sugar (not to mention make it teeth hurting sweet).
Got any ideas?
If you lower the amount of cream it will make it thicker. For my peanut butter ganache I just use a standard ganche recipe but instead of chocolate I use reeses peanut butter chips holds nicely and whips up beautifully.too
Use good quality pb chips .
Ditto, I was going to say to use peanut butter chips too! Good luck!!
Do you really need the chocolate component or are you just looking for something that is PB flavored with a ganache consistency? I make PB filling with PB, salt, and powdered sugar (this will be like reese's cup filling) and then thin it with heavy cream to the consistency that I'd like. I just mix this all by eye with the whip on my Kitchenaid.
I am so craving peanut butter now.