Peanut Butter Ganache Recipes

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 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.

HEAVEN AND HELL CAKE WITH PEANUT BUTTER GANACHE

Steps:

• ANGEL FOOD CAKE: Preheat oven to 375°F.
• Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
• Do not grease the pan or paper.
• Sift together the flour and powdered sugar and set aside.
• Place the egg whites in the bowl of a heavy duty mixer.
• Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
• Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
• When egg whites have stiff peaks, add vanilla and almond extract.
• Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
• Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
• Do not over bake or the cake will sink in the center.
• DEVIL'S FOOD CAKE: Preheat oven to 350°F.
• Oil and flour a round 9-inch cake pan.
• Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
• Set aside.
• (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
• In a separate bowl, sift together the flour, salt, baking powder and baking soda.
• Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
• Pour batter into prepared pan and bake for 30 minutes.
• Test for doneness.
• PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
• Gradually beat in the powdered sugar, then the peanut butter.
• If mixture looks lumpy, add 2 tablespoons of heavy cream.
• Continue beating until thoroughly incorporated and fluffy.
• Transfer mixture to another bowl and set aside.
• Place heavy cream in the electric mixer bowl and whip until stiff.
• Carefully, but thoroughly, combine both mixtures; set aside.
• GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
• Remove from heat, cover pan and let the chocolate melt.
• Whisk to combine thoroughly then let cool to room temperature.
• ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
• Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
• Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
• Continue layering until you have four layers of cake and three layers of mousse.
• Whisk the ganache and spread with a spatula over the top and sides to frost generously.
• Chill in the refrigerator for at least two hours before serving.
• Serve chilled; slice with a warm, wet knife.
• Recipe Tip: slice thinly!
• It's rich!

NO-BAKE PEANUT BUTTER GANACHE MUD PIE

Steps:

• Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
• For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan place. Place the crust in the freezer.
• For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
• For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set
• aside. In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners'
• sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to
• combine, then raise the speed to medium and beat until completely smooth. Add the peanut
• butter and vanilla and beat until smooth.
• With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten
• it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped
• cream are okay. Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust. Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.

PEANUT BUTTER-GANACHE BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix crust ingredients; press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
• In large bowl, mix all filling ingredients except peanuts until smooth and well blended. Stir in peanuts. Spread and pat filling evenly over cooled crust.
• In medium microwavable bowl, microwave ganache ingredients on High 1 minute. Stir with whisk; microwave about 30 seconds longer. Stir again until mixture is smooth. Spread ganache over filling. Let stand at room temperature until set and completely cooled, 2 to 3 hours. Cut into 4 rows by 3 rows.