Best Chocolate Peanut Butter Ganache Recipes

CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set., In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. , Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth. , Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
• In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
• Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
• Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
• Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

CHOCOLATE PEANUT BUTTER GANACHE

Steps:

• In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
• Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
• YUMMO!

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350°F.
• Make crust first.
• In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
• Bake until firm and solid; 8 minutes.
• Let cool.
• Now make filling.
• In medium-sized bowl, whip cream.
• Place in fridge until you need it.
• Now, in a large bowl, beat softened cream cheese until fluffy.
• Next, beat in peanut butter, then butter and vanilla.
• Beat in icing sugar until nice and fluffy.
• Retrieve whipping cream from fridge.
• Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
• Use a light hand-- but you don't want any streaks of cream to show either.
• Fill baked crust with peanut butter mixture.
• Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
• To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
• In a small pot, heat cream just until bubbles form.
• Pour over chocolate and stir until chocolate melts.
• Let cool, then spread over pie.
• Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
• I tilt them so the inside shows.
• Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.

PEANUT BUTTER BARS WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 inch baking dish.
• Combine flour, sugar, salt and baking soda; set aside.
• Over medium heat, bring peanut butter, butter and water to a boil; stirring frequently.
• Pour into flour mixture.
• Add eggs and buttermilk; mix well.
• Pour into the prepared baking pan and bake for 35-40 minutes.
• Cool 30 minutes.
• In a microwavable bowl, microwave chocolate morsels and whipping cream for 1 minute; stirring halfway through and spread on cake and refrigerate.
• Cut into bars when ready to serve.

HONEY ROASTED PEANUT BUTTER BARS WITH CHOCOLATE GANACHE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Grease bottom only of 15x10x1 inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Set aside. In an extra large bowl, combine dry cake mix, 1/3 cup butter, and egg. Beat with an electric beater on low speed for 1 -2 minutes or until mixture is combined. Press mixture into bottom of prepared pan. Bake in preheated oven for 12 minutes. Cool completely. In a large bowl, combine 3/4 cup butter, peanut butter, and vanilla. Beat with electric mixer on medium speed for 30 seconds. Beat in 2 TBSP whip cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place uncut bars in the refrigerator while you prepare the ganache. In small saucepan, bring 1/2 cup whipping cream just to boiling over medium high heat. Remove from heat and add chocolate chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool 15 minutes; spread over filling. Refrigerate 1-2 hours or until set. Cut into bars. Makes 48 bars. Store covered in refrigerator. Let bars stand at room temperature for 15 minutes before serving

PEANUT BUTTER CUPCAKES WITH CHOCOLATE GANACHE ICING

Steps:

• Preparing the cupcakes:.
• Preheat oven to 375.
• Line a muffin tin with paper cups or spray with non-stick cooking spray.
• Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
• Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
• Add eggs one at a time, beating until incorporated.
• In a separate bowl, sift the flour, baking powder, and salt together.
• In three alternating batches, add the sifted ingredients and the milk to the batter.
• Scrape down the sides of the bowl in between additions.
• Beat until incorporated.
• Fill the paper cups until just below the rim.
• Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
• Do not overbake, check after 15 minutes.
• Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
• Preparing the icing:.
• Place the chocolate in a medium bowl and set aside.
• In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
• Pour the cream over the chocolate and stir until blended.
• Let the ganache cool for 15-20 minutes.
• One by one, carefully dip the top of each cupcake into the ganache.
• Let the excess ganache drip off before flipping the cupcakes to an upright position.
• If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
• Remove, uncover and whip until creamy.

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.Sprinkle evenly with the flaky sea salt. Cut into squares to serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CHOCOLATE-PEANUT BUTTER GANACHE HEART CAKES

Steps:

• Preheat an oven to 400°F. To make the ganache, in a small, heatproof bowl, combine 1 oz. of the chocolate and the 1/3 cup peanut butter. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate, stirring occasionally. Remove the bowl from the heat (reserve the pan of simmering water), add the cream and stir until smooth. Cover the bowl with plastic wrap and refrigerate the ganache until firm, about 20 minutes. In another small, heatproof bowl, combine the remaining 4 oz. chocolate, the 2 Tbs. peanut butter and the butter. Set the bowl over but not touching the simmering water and melt the chocolate, stirring occasionally. Remove the bowl from the heat and let cool for at least 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolk, sugar, vanilla and salt. Beat on high speed until the mixture has nearly tripled in volume and ribbons fall from the whisk, about 5 minutes. Remove the bowl from the mixer. Sift the flour over the egg mixture and gently fold together until just blended. Add the chocolate mixture and gently fold together until smooth and blended. Divide the batter among the wells of an 8-well silicone heart-shaped mold. Remove the ganache from the refrigerator and form into 8 teaspoon-size balls. Place 1 ball on top of the batter in each well and press gently down into the batter. Bake until the cakes pull away from the sides of the mold and the tops are set, 9 to 11 minutes. Transfer the mold to a wire rack and let cool for 5 minutes. Gently pop the cakes out of the mold; if necessary, run a table knife around the inside of the wells to loosen the cakes. Serve warm with whipped cream or vanilla ice cream.