Chocolate peanut butter ganache is my new best friend. Seriously, this stuff is a game-changer.
This chocolate peanut butter ganache recipe might just be my downfall. It’s no secret that I love chocolate, and that I love love LOVE the combination of chocolate and peanut butter together.
I’m not sure why it never occurred to me to make a chocolate peanut butter ganache, but once the idea hit me, it had to happen. NOW.
Inspiration struck while I was sitting in a cafe in downtown Barcelona, staring at a counter full of perfect little pastries.
Some of the croissants were dipped in chocolate and some were covered with nuts. I asked the woman behind the counter is she has any that had both nuts and chocolate, and she shook her head no.
Just then, it was like a bolt of lightening struck my head. Could you imagine a pastry that was filled with a chocolate peanut butter ganache? Well, dear reader, very soon you won’t have to just imagine it.
Below is my recipe for the ganache, and then in a few weeks I’ll post the pastry recipe when I get to a kitchen to test it (I’m still in Spain, so access to a kitchen isn’t as common as I’d like, though I did find time to test this recipe).
For now, I trust that you’ll find a million uses for this incredibly rich, velvety, peanut buttery chocolate syrup. And when you do, please leave a comment and let me know what you’re doing with it!
Allergy note: In this recipe you can easily substitute any nut butter you like, or in the case of a nut allergy, try soy or sunflower seed butter.
Chocolate Peanut Butter Ganache
Ingredients
- 12 ounces bittersweet chocolate chopped finely
- 1 1/4 cup heavy whipping cream (or 1 cup light cream)
- 1 1/2 teaspoon unsalted butter
- 1/4 cup creamy peanut butter
- 1/4 teaspoon salt
Instructions
- Pour chopped chocolate (or chocolate chips) into a metal mixing bowl.
- Stirring constantly over a low flame, heat whipping cream, butter, and peanut butter in a small saucepan until the peanut butter is completely incorporated into the milk. The sauce should just about reach the boiling point, but don’t let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you’re using a thermometer, heat it to about 180°F (82°C).
- Immediately pour hot cream mixture over chocolate. Let sit for 1 minute. Starting at the very center and making small circles, use a fork or small whisk to stir gently until the center becomes a glossy, completely smooth brown. Once the core of the ganache is formed, begin stirring in wider circles to incorporate the rest of the cream and chocolate.
- Let ganache sit at room temperature for 3 hours to thicken up a bit. If you'll using it for something where you need a very thin consistency, you can use it immediately.
- When it's a consistency you like, pour ganache over a cake, onto an ice cream sundae, or into what I’ll argue is the best milkshake you've ever had.
- Refrigerate ganache for up to a week, but make sure to seal it well to avoid it picking up strange flavors that are floating around your refrigerator. Bring to room temperature before using.
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Nutrition
If you like this chocolate peanut butter recipe, check out these other recipes:
- Basic Chocolate Truffles Recipe
- Chocolate Peanut Butter Macaroons Recipe
- Slow Cooker Peanut Butter Cup Cake Recipe
This content was originally posted on FearlessFresh.com.