This dark chocolate peanut butter ganache recipe has such a smooth, velvety texture that you'll want to eat it by the spoonful, right out of the pot. Yield: Makes about 2 cups of ganache, enough for an 8-inch cake.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Stephanie Stiavetti
12ouncesbittersweet chocolatechopped finely
1 1/4cupheavy whipping cream(or 1 cup light cream)
1 1/2teaspoonunsalted butter
1/4cupcreamy peanut butter
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.