Peanut Butter Ganache Bowl

If you ever try to email me or call me or visit me and I’m unavailable, it’s probably because I’m busy gorging myself on this dessert. (Texting counts too. If I don’t answer your text it’s not because I’m not a Millennial. It’s because I’m bingeing on a Peanut Butter Ganache Bowl and barely coming up for air.)

I have dabbled with PB and chocolate before (like here, and here, and here, and here, about 750 other times that I’m too lazy to link for you right now), but for some reason this one represents the epitome of more, please right now. Why, you might ask?
- Ganache (chocolate + whipping cream = fuck yeah). Need I say more?
- I’ll say more.
  - (Does the swearing bother you? If so, please let me know. I’ll be too busy to get back to you, what with the face-stuffing and all, but at least I’ll know if I’ve offended you. I might not stop swearing but I’ll be able to make an educated decision as to what to type moving forward.)
- Honey-roasted peanut butter. I might have totally annoyed you with this little stunt, I know. I pressed “start” on the grind-it-yourself thing at Whole Foods, and the innocent little honey-roasted peanuts (so sweet! so salty!) became ground into a magical peanut butter, right before my privileged eyes. If you live in bu-fu, you might not have access to freshly ground fancy-pants honey-roasted PB. So if that’s the case, a) I’m sorry that you live in bu-fu (but not in a condescending way), and b) you can totally use regular PB. Just try to find honey-roasted peanuts to chop up for the recipe. (Amazon can deliver this kind of PB to you if you really want to take it to the next level.)
Enough words. More recipe. More making then eating. Trust me with this one and be hungry before you begin.

Adapted from my Honey-Roasted PB & Chocolate Tart recipe…
PEANUT BUTTER FILLING:

1/2 cup butter, at room temperature

1/2 cup honey-roasted peanut butter

1 1/2 teaspoons vanilla

1 cup confectioners’ sugar

2 tablespoons whipping cream

1/2 cup honey-roasted peanuts, chopped

GANACHE TOPPING:

1/2 cup whipping cream

1/2 cup plus 1 tablespoon semisweet chocolate chips
PB FILLING:

In a large bowl, combine butter, peanut butter, and vanilla. Beat at medium speed for 30 seconds.

Add confectioners’ sugar and beat until combined, scraping bowl occasionally. Beat in whipping cream. Stir in the chopped honey-roasted peanuts (save a handful to sprinkle over the top of the dessert cups). Add in more confectioners’ sugar if consistency too soft; add in more whipping cream if consistency too stiff.

Chill in fridge while preparing the ganache.

GANACHE TOPPING:

In a small saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat and add chocolate chips (do not stir). Let stand 5 minutes, then whisk until smooth. Cool to room temperature.

Spoon 2 tablespoons of ganache into bottoms of small serving bowls. Scoop heaping 1/4 cup of PB mixture into bowl, then spoon ganache over top. Sprinkle honey-roasted peanuts over top of ganache before it sets. Chill in fridge.

Tips:

You might have some PB filling leftover for you to eat on your own- you can thank me for that.

This won’t freeze too well, so eat it ALL up.

Enjoy!
Click Here to PRINT This Recipe Now!
Related Recipes & Posts:
November 14th, 2015 | More Sweets Please | No Comments | Tags: Chocolate, Peanut Butter