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!
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.
This frosting works naturally and perfectly with my Banana Cake.
Milk Chocolate Peanut Butter GanacheRecipe 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.
Add the vanilla and peanut butter and whisk until smooth.
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.
This ganache can be stored in the fridge in an airtight container for about 7 days.
Sweetly ♥ Yours,