Roasted Peanut Milk Chocolate Ganache And Jelly Confection Recipes
CHOCOLATE PEANUT BUTTER GANACHE
Made it up - from other recipes on here - thanks for your inspiration again and again and again, fellow Zarians!
Provided by Stacey in BG
Categories Dessert
Time 10m
Yield 1 layer cake
Number Of Ingredients 3
Steps:
- In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
- Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
- YUMMO!
Nutrition Facts : Calories 3209.3, Fat 255.1, SaturatedFat 128.5, Cholesterol 326.1, Sodium 720, Carbohydrate 246.6, Fiber 27.8, Sugar 197.6, Protein 51.5
CAYENNE GANACHE AND LEMON JELLY FILLED CHOCOLATE BONBONS
Steps:
- In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag.
- Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.
- Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.
- Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.
HONEY ROASTED PEANUT BUTTER BARS WITH CHOCOLATE GANACHE RECIPE - (4.3/5)
Provided by mytastytreasures
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 15x10x1 inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Set aside. In an extra large bowl, combine dry cake mix, 1/3 cup butter, and egg. Beat with an electric beater on low speed for 1 -2 minutes or until mixture is combined. Press mixture into bottom of prepared pan. Bake in preheated oven for 12 minutes. Cool completely. In a large bowl, combine 3/4 cup butter, peanut butter, and vanilla. Beat with electric mixer on medium speed for 30 seconds. Beat in 2 TBSP whip cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place uncut bars in the refrigerator while you prepare the ganache. In small saucepan, bring 1/2 cup whipping cream just to boiling over medium high heat. Remove from heat and add chocolate chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool 15 minutes; spread over filling. Refrigerate 1-2 hours or until set. Cut into bars. Makes 48 bars. Store covered in refrigerator. Let bars stand at room temperature for 15 minutes before serving
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- To make the crust, add the 8 Tbl of butter to a double boiler. Once the butter has melted whisk in the cocoa and sugar until smooth. Temper the egg by adding a little bit of the chocolate mixture to the egg whisking constantly. Once whisked in, add the egg mixture to the chocolate mixture and whisk until thick and shiny. This will take ~3-4 minutes; do not stop whisking.
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- In a glass bowl of a double boiler, heat the cream until bubbles form along the edges. Remove the bowl from the double boiler, add in the chocolate and allow to rest undisturbed for 5 minutes. After 5 minutes, slowly start to whisk the chocolate and cream together until it is smooth and creamy. Set aside to cool slightly. *If you want you can also use the microwave and heat the cream in 30 second intervals until it’s slightly bubbling along the edges. You can completely avoid the stove!
- In a bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and whip until soft peaks start to form. In the bowl of a stand mixer fitted with the paddle attachment (or you can use the hand mixer), whip the cream cheese until light and fluffy. Add in the peanut butter and blend just until combined.
- To each tart add 1 tsp of slightly cooled ganache gently coating the insides. Place the tart shells on a plate or baking pan and put in the fridge for 5-10 minutes or just until the ganache is set.
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- Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.
- In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.
- In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.
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