Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2007 Sarah Phillips CraftyBaking.com
Variation: Peanut Butter Ganache Icing
The chocolate ganache recipe lent itself so well to an addition of peanut butter. Learn how we add it in so the chocolate does not seize or clump-up. I pair this recipe with my Ultimate Peanut Butter Cake or UPBC for a chocolate and peanut butter taste sensation.
CHOCOLATE RECIPE HELP
Classic ganache can generally stay at room temperature for 2 days, as long as it's kept in a cool place, and then it must be refrigerated, where it can stay for up to a month. Let it stand at room temperature to warm up. Ganache can be frozen for a month or more. Thaw in the refrigerator, and then let stand at room temperature to warm up.
1 cup heavy whipping cream
1 pound (16 ounces) semisweet or bittersweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter, softened (for flavor and richness); Butter that is too soft or melted will result in an oily textured ganache. To prepare it for mixing, cut it into tablespoon sized chunks. Let it sit at the cool side of room temperature until needed in the recipe.
1/4 cup light corn syrup -- for light sweetening and smoothness and shine.
1/4 cup Natural smooth peanut butter; stir to incorporate the oil and peanuts together
SARAH SAYS: Make sure you use the peanut butter that separates into peanut butter and oil in the jar, otherwise your recipe will turn out too dry; do not use Skippy or Jiffy Brand peanut butter
1. Place chopped chocolate in a medium-sized, heat proof bowl. Make note that the hot cream will eventually be poured over it and must cover it entirely. If whipping later, I use my stand mixer bowl, which is perfect.
2. Pour cream into a medium saucepan under medium heat and bring to a boil. Remove from heat and pour over chocolate. Shake pan and allow to stand for about 2 minutes.
3. Stir with a whisk in one direction until smooth. Immediately, stir in butter, a few chunks at a time until the ganache is smooth. Stir in one direction.
4. Then, add the corn syrup and peanut butter and stir in one direction until smooth.
Ganache can be used as a glaze, icing or whipped -To use immediately, stir it over a larger bowl of ice until cooled; less for pouring (should pour like corn syrup), more for spreading consistency (like buttercream) and the most for whipping (stiff, but not hard). Don't let it get too cold. To re-warm, place the heat-proof bowl over a pan of hot water while stirring -- do not reheat.
Or, ganache can be refrigerated or set aside at room temperature or refrigerate. Before you do, cover with a piece of plastic wrap pressed on the top of the ganache so a film does not form. If refrigerated, bring back to room temperature before using by setting in a warm place in the kitchen; it takes about an hour or more to soften, depending upon how deep the bowl you use to store it in.
Whipped ganache is used for making truffles, piping, filling or making a mousse. It needs to cool to lukewarm so it stiffens and will whip faster and have a better texture. Place ganache in a mixing bowl and whip it vigorously by hand or with an electric mixer on medium-high. Do this until mixture has lightened in color and is fluffy. Do not overwhip, otherwise it will become grainy. If it does, reheat in a double boiler and strain. Start again.
Peanut Butter Ganache Icing
Place a piece of plastic wrap on the surface of the ganache. Store at room temperature overnight - not in the refrigerator because the ganache will get too hard. Then, whip with your mixer and add another 1/2 stick of softened butter, a tablespoon at a time. Add in 2 cups of powdered sugar, sifted (measure and then sift) slowly at the side of the bowl with the mixer running on low; mix until the ganache is smooth. If the ganache is too stiff, add a small amount of cream, if necessary, slowly at the side of the bowl with the mixer on low to medium-low.