Peanut Butter Ganache
This recipe can be either Dairy or Pareve, it all depends on the cream and chocolate you use. For dairy: use 38% cream/double cream/full fat cream. For pareve: use a Rich Whip or suitable cream replacement. Also, make sure you are using a dairy-free chocolate for a pareve ganache.
Ingredients
- 100 ml Cream (see note in summary)
- 300 g White chocolate
- 1/4 cup Holy Butter peanut butter
Instructions
- Start with the heating the cream. In pot or microwavable bowl, warm cream until steamy and almost boiling
- Have the white chocolate measured and ready in a heat proof bowl. When the cream is ready, pour it on top of the white chocolate, then cover for 5 minutes. I prefer to cover it with plastic wrap or a large plate. (the heat from the cream will start to melt the chocolate).
- After 5 minutes, remove the cover and with a large spatula mix the cream with the chocolate until it is all incorporated. It's best to work fast while the mixture is still warm. If the mixture has cooled down you an warm the bowl (in a microwave) for 30 seconds to better mix the cream and chocolate together.
- Allow the mixture to cool a bit, then mix the ganache with 1/4 cup Holy Butter peanut butter. Mix well. If you are going to use to fill macaron, then fill a piping bag with the ganache. The ganache will keep in the freezer for 3 months.
