Umami
Umami

Rochelle’s recipe book

Chocolate Peanut Butter Ganache

16 servings

porsjoner

5 minutes

aktiv tid

15 minutes

total tid

Ingredienser

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

Fremgangsmåte

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.

Næringsinnhold

Porsjonsstørrelse

2 g

Kalorier

202 kcal

Totalt fett

21 g

Mettet fett

12 g

Umettet fett

8 g

Transfett

-

Kolesterol

26 mg

Natrium

62 mg

Totalt karbohydrater

7 g

Kostfiber

4 g

Totalt sukker

-

Protein

4 g

16 servings

porsjoner

5 minutes

aktiv tid

15 minutes

total tid
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