Peanut Butter & Dark Chocolate Ganache Pots

  • Peanut Butter and Dark Chocolate Ganache Pots

    Who needs crust?

    (Hold on.  I need to temper that question, because we all know that crust is more than a want, it’s a need when it comes to pies like the Classic Key Lime Pie [think graham cookie crust], or the Proper Peach Pie [think buttery, flaky, lattice-topped crust].  To say that one doesn’t need crust borders on blasphemy, but you get my point.  Sometimes dessert can stand on its own without crust.  And this peanut butter chocolate concoction is an example of just that- a dessert that is complete and fulfilling in all of its PB & C glory.)

    Adpated from my Incredible Peanut Butter Chocolate Ganache Pie recipe…

    PEANUT BUTTER FILLING:
    8 ounces cream cheese, softened (1 cup)
    1 cup chunky peanut butter
    1/2 cup sugar
    2 teaspoons pure vanilla extract
    1 cup well-chilled heavy cream
    1/2 cup salted roasted peanuts, chopped
    Dash of salt
    CHOCOLATE GANACHE TOPPING:
    4 oz. bittersweet chocolate
    1/2 cup heavy whipping cream

    1. FILLING:  In a large bowl, beat the cream cheese with the peanut butter, sugar and vanilla extract until combined.
    2. In another large bowl, whip the heavy cream until firm peaks form. Fold 1/3 of the whipped cream into the peanut butter mixture, then fold in the remaining whipped cream. Spoon the filling evenly into 8 ramekins, leaving room for the ganache topping.  Sprinkle lightly with salt and refrigerate until set, about 2 hours.
    3. GANACHE TOPPING:  In a small saucepan, bring heavy cream to almost a boil and pour over chocolate in a medium bowl. Allow to sit for 5 minutes, then stir until chocolate is melted and smooth. Allow to cool until almost room temperature, stirring occasionally.
    4. Spread the chocolate ganache topping over the peanut butter filling, sprinkle chopped peanuts overtop, and refrigerate until just firm, about 15 minutes.

    Tips:

    • If you’d like more crunch in your life, use chunky peanut butter or add chopped peanuts to the filling before spreading.
    • Toast the peanuts for more flavor (not that this recipe is short on flavor, mind you).  Stick on a pan into a hot oven and bake for 10 minutes or so… chop before baking.
    • Ganache chocolate options can include semi-sweet, or dark… I used a rich, dark chocolate for this recipe but it’s your call.
    • Friendly warning: you will end up with extra ganache.  Yay!  You can freeze the extra, or make half, or make it all and just eat it from a spoon while watching Veep on TV.
    • Yes, you can freeze this… thaw in the fridge before indulging.
    • Enjoy!

     

    Print Friendly, PDF & EmailClick Here to PRINT This Recipe Now!

    Related Recipes & Posts:


    July 11th, 2013 | More Sweets Please | No Comments | Tags: , ,

Leave a Reply

* Name, Email, and Comment are Required