Ingredients

Ganache

  • 2 grams (0.07 ounces) gelatin
  • 70 grams (2.47 ounces) heavy cream (1)
  • 7 grams (0.25 ounces) glucose syrup
  • 50 grams (1.76 ounces) peanut butter
  • 130 grams (4.59 ounces) milk chocolate
  • 200 grams (7.05 ounces) heavy cream (2)

Equipment

  • Mixing Bowls

    You'll need at least two heat-resistant bowls for mixing the chocolate and peanut butter, and another for combining other ingredients. Make sure they're sturdy and large enough.

  • Blender

    To achieve the perfect emulsion, a blender is essential. If you don’t have one, a sturdy whisk and some elbow grease can be a good substitute.

  • Flat Container

    Choose a container with a wide base to ensure your ganache sets with the right thickness. A shallow dish works best.

  • Saucepan

    A small to medium saucepan will be used to heat the cream and dissolve the glucose syrup. Non-stick ones are easier to clean.

  • Refrigerator

    Allow enough space in your fridge to store the ganache undisturbed for several hours. Clear some room before you begin.

Instructions

Step 1

1. Soak 2 grams of gelatin in 12 grams (about 1/2 ounce) of cold water. This ensures the gelatin blooms properly and will dissolve evenly.

Step 2

2. Place 130 grams of milk chocolate and 50 grams of peanut butter in a heatproof bowl. Chop the chocolate finely to help it melt smoothly.

Step 3

3. In a saucepan, combine 70 grams of heavy cream (1) and 7 grams of glucose syrup. Place on the stove over medium heat and bring to a boil, ensuring the syrup dissolves completely. Stir occasionally to prevent the cream from scorching.

Step 4

4. Remove the saucepan from the heat and add the gelatin to the mixture, stirring until it is fully dissolved. Make sure the gelatin is completely melted to avoid lumps in the ganache.

Step 5

5. Pour the hot cream mixture over the chocolate and peanut butter. Let it sit for a couple of minutes to melt the chocolate. This helps the ingredients to combine without needing excessive stirring.

Step 6

6. After a couple of minutes, stir the mixture until smooth and uniform. Add the remaining 200 grams of heavy cream (2) and stir until combined. Use a whisk for a smoother texture.

Step 7

7. Use an immersion blender to blend the mixture into an emulsion. Pour the ganache into a flat container, ensuring the height is no higher than 2-3 cm. Cover with plastic wrap, pressing it directly against the surface of the ganache. This prevents a skin from forming on top.

Step 8

8. Refrigerate for 6-8 hours, preferably overnight, to let the ganache set. Allowing it to rest overnight improves the texture and flavor.

Step 9

9. Once set, whip the ganache with a mixer on medium-high speed until light and fluffy. Be careful not to over-whip, as this can lead to a grainy texture.

Servings

Once your ganache is ready, the ways to enjoy it are endless and oh-so-exciting! Think about smearing it over a freshly baked layer cake for an indulgent frosting that will make everyone swoon. Or, try filling choux pastries with this creamy delight; one bite and you'll be in heaven. Have a brunch coming up? Spread a generous layer of ganache over warm, fluffy pancakes or waffles, then sprinkle with chopped nuts or a dusting of powdered sugar for a breakfast treat that's worth getting out of bed for. Feeling adventurous? Incorporate the ganache into tart fillings or as a dip for fresh fruits like strawberries and bananas—a perfect, semi-healthy indulgence! Even the humble spoon becomes an accessory to pure bliss as you savor each spoonful straight from the container. Invite friends for a gathering and serve up small ganache pots with a side of shortbread cookies for dipping. The combinations you can create are as limitless as your imagination! Bon Appétit!

Variations

To make this ganache gluten-free, simply ensure all your ingredients are certified gluten-free. Most of the components, like chocolate, cream, and peanut butter, are naturally gluten-free, but always double-check the labels for any hidden gluten sources. For a vegan variation, substitute the gelatin with agar-agar powder, using approximately the same quantity adjusted for strength. Replace the cream with coconut cream or any plant-based heavy cream alternative. Additionally, opt for vegan milk chocolate—there are plenty of high-quality vegan chocolates available that melt wonderfully. With these swaps, you'll have a ganache that's both vegan-friendly and deliciously creamy.

Faq

  • How do I know if I've overwhipped the ganache?

    If your ganache starts to look grainy and loses its smooth texture, it's a sign that it's overwhipped. Stop whipping as soon as it turns fluffy and airy.

  • Can I use white chocolate instead of milk chocolate?

    Yes, you can substitute with white chocolate. Keep in mind, this will alter the flavor profile, giving it a sweeter, creamier taste without the cocoa richness.

  • What if my ganache doesn’t set properly?

    If your ganache doesn't set, it might be due to an incorrect ratio or insufficient cooling time. Ensure you follow the recipe’s proportions closely and let it chill for the recommended time.

  • How can I fix a grainy ganache?

    You can gently heat the ganache until it melts and becomes smooth again, then allow it to set once more.

  • Can I flavor the ganache with other ingredients?

    Absolutely! Feel free to add a splash of vanilla extract, coffee, or even a bit of liqueur to enhance the flavor of the ganache.

  • How long can I store the ganache?

    The ganache can be stored in the refrigerator for up to a week. Make sure it’s in an airtight container to maintain freshness.

Nutrition facts

Whipped peanut ganache
Recipe Yield:16 servings
Calories:Per serving
Calories (Min - Max):80 - 90
Total Fat:7g
Saturated Fat:4g
Protein:1g
Total Carbohydrate:4g
Total Sugars:3g