Peanut Butter Chocolate Ganache

Photo: Kelly Dillon Guerra

Ingredients

4 oz sweet chocolate (Baker's German Chocolate)

1 cup of heavy whipping cream

1/4 cup powdered sugar, sifted

1/4 cup peanut butter

Preparation

Chop the chocolate into small chunks and place into your mixing bowl.

Place the whipping cream in a heat proof vessel and microwave for 2-3 minutes on high until boiling.

Very carefully pour the whipping cream on top of the chocolate and allow it to sit for one to two minutes.

Whisk the chocolate and cream until all the chocolate is blended. Sift in the powdered sugar and mix until combined.

Add the peanut butter while the mixture is still warm and mix until the PB is blended in. The consistency of the mixture is going to be more like thick chocolate milk at this time. so place the bowl in the fridge for about 30 to 45 minutes.

Re-whip the mixture until it is frosting like consistency.

Spread onto your cake and enjoy!

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Some food for thought...

When mixing the ganache, you can also place an ice pack under the bowl to chill the mixture while mixing. I keep one or two bags of old frozen veggies in the freezer for this purpose. Make sure you mark those veggies very clearly as "NOT FOR EATING" as thawing and refreezing veggies does not make them fit for eating. Frozen veggie bags work well for treating bumped noggins and knees as well!