Saturday, August 28, 2010

Desserts Collection: Chocolate Peanut Butter Ganache (with Chocolate Macaron)

One of my friends at work will be celebrating her 40th birthday next week and had requested a chocolate and peanut butter macaron as chocolate and peanut butter is some of her top favourite food.  Had leftover chocolate macaron shells from the last time I made them stored in the freezer.  Thought this weekend, I might experiment a chocolate peanut butter filling.   Did not want to make it too complicated or sophisticated hence, this filling has only three ingredients.  The result was good and yummy of course!  Have a try...recipe as follows:

(Can fill approximately 30-40 pair of macarons)
125 g of dark chocolate/chocolate chips
100 ml of thickened cream
1 tablespoonful of crunchy peanut butter (u can add more if u like)

1) Place the chocolate in a bowl.  In a small saucepan, heat the thickened cream till it boils and pour them over the chocolate.  Use a spatula and stir them till it melts.  (If u have problems melting the chocolate entirely, place the bowl with the chocolate on top of a small pot filled with hot water and placed on the stove.  This will ensure that the chocolate melts entirely.  Do not place the chocolate and cream in another pot and on the stove as this will destroy the mixture)

2) Mix in the peanut butter with the chocolate and cream mixture and stir until melt.  Let cool for about 10 minutes and pour mixture into piping bag and place in freezer for about 10-15 minutes till it has slightly harden (but not too hard as it would be a problem then to pipe them out).

3) The ganache is then ready to be pipe on to the macaron shells.  Enjoy!

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