Milk Chocolate Peanut Butter Ganache

IMG_9796 Jar of Ganache

Ganache is a combination of cream and chocolate combined in varying ratios to achieve a desired result. The amount of cream in this ratio is higher if you are making a thinner ganache and lower if you need a thicker ganache, for example for make truffles. This Milk Chocolate Peanut Butter Ganache is made with milk chocolate and peanut butter. This addition really makes this a wow recipe!

IMG_9795 Spoon of Ganache

The peanut butter can also be replaced with other nut butters, such as almond butter. If you want a darker chocolate, you can substitute semi- or bittersweet- chocolate for the milk chocolate. You can even substitute white chocolate for a creamy, delicious spin.

IMG_9840 Top View

This frosting works naturally and perfectly with my Banana Cake.

Milk Chocolate Peanut Butter Ganache

Recipe by: Leelabean
 
(Yield: 2 to 2 1/4 c ganache)
 
8 oz good quality milk chocolate (or dark, semi-sweet, or white chocolate)
1 c heavy cream
2 T unsalted butter
1/4 c peanut butter (or another nut butter)
1/2 t vanilla
 

In a microwave-safe bowl, heat the cream and butter until it starts to boil (about 1 1/2 minutes). Pour this over the milk chocolate and whisk until all the cream and butter is incorporated into the chocolate and all the chocolate is melted.

IMG_9767 Butter, Cream, Chocolate

Add the vanilla and peanut butter and whisk until smooth.

IMG_9771 PB and Ganache

IMG_9773 Ganache on Whisk

IMG_9772 Prepared Ganache

Let the ganache set at room temperature and it will thicken to a spreadable consistency. To speed up this process, place the ganache in the fridge.

You can whip this ganache for about 30 seconds until it becomes lighter and frost your cake with this whipped ganache. If whipping ganache, be careful not to over beat because the ganache will begin to separate.

IMG_9778 Ganache Whipping in Mixer

IMG_9785 Whipped Ganache of Spatula

This ganache can be stored in the fridge in an airtight container for about 7 days.

Sweetly ♥ Yours,

Leelabean

3 comments

  1. […] with my Bittersweet Chocolate Peanut Butter Ganache (follow my recipe for Milk Chocolate Peanut Butter Ganache but substitute bittersweet chocolate for the milk chocolate), this cake can be done up for a fancy […]

  2. Sharon says:

    The milk chocolate peanut butter ganache was easy and fantastic!

  3. […] dark chocolate peanut butter ganache on top (best served up warm) I adapted from here. I’m a dark chocolate girl but that’s just me, maybe you love milk chocolate. Whichever […]

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