Chocolate Peanut Butter Ganache

Chocolate Peanut Butter Ganache on http://www.theculinarylife.com
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 range of suitable 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
 
Author:
Recipe type: Dessert
Cuisine: French
Serves: 4
Cook time:
Total time:

 
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.
Ingredients
  • 12 ounces bittersweet chocolate, chopped finely
  • 1¼ cup heavy whipping cream (or 1 cup light cream)
  • 1½ teaspoon unsalted butter
  • ¼ cup creamy peanut butter
  • ¼ teaspoon salt (optional, if you like it extra salty)
Instructions
  1. Pour chopped chocolate (or chocolate chips) into a metal mixing bowl.
  2. 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 degrees.
  3. Immediately pour hot cream and peanut butter over chocolate and use a fork to beat until completely smooth.
  4. Pour 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.

 

 

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Comments

  1. hi i love chocolates too!
    the cake definitely makes me go drooling watchin the pics

    have a nice day! =)

  2. Oooh…this is my kinda stuff! Beautiful!

  3. vietfoodrecipes says:

    soft and moist, the cake looks beautiful!

  4. Elizabeth, blogger for SunButter says:

    Hi Stephanie,
    Mmmmmm – thanks for the inspiration! I’m making this with SunButter (since I blog for them, after all) this afternoon, planning to serve it over piles of raspberries, strawberries and blackberries to a gaggle of 12-year-old girls who are “studying” here. Can’t wait to try it!

  5. wondering how this would work made with crunchy peanut butter…

    • Stephanie Stiavetti says:

      It would work fine, it just wouldn’t be as smooth – but it would still taste great. And the texture might make it more interesting. Hrmm.

  6. Elizabeth, blogger for SunButter says:

    RAVE reviews, Stephanie! I omitted the salt and used half whipping cream and half, half-and-half. Good results. Now I need to have someone hide it in the refrigerator so I can’t find it. Thanks again for the inspired creation.

    • Stephanie Stiavetti says:

      Wow, thanks! You know, now that you mention it, I might try a version with regular milk or soy or almond milk. Thanks for the inspiration. :)

  7. I’m with you on the chocolate and peanut butter combo. Two of my favourite foods, and awesome together. Can’t wit to try this. Looks so silky.

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