Whipped Peanut Butter & White Chocolate Ganache
This whipped peanut butter & white chocolate ganache is creamy, full of flavour & perfect for layer cakes! It's stabilised so will stay fluffy for longer.
Servings: 12 Servings
Equipment
- Saucepan
- Mixing Bowl
- Sieve
Ingredients
- 1 Gelatine Sheet
- 400 g Double Cream
- 80 g Peanut Butter (See Notes)
- 40 g Golden Syrup
- A Pinch Of Sea Salt
- Half A Vanilla Pod (Or 1 tsp Vanilla Paste)
- 180 g White Chocolate (See Notes)
- 100 g Mascarpone
Instructions
Peanut Butter Ganache
- Fill a small bowl with cold water then add in the sheet of gelatine. Leave this to soak whilst you make the ganache.
- Next, add the cream, peanut butter, golden syrup & salt into a medium saucepan. Use a small knife to scrape the seeds out of the vanilla pod then add both the pod & seeds into the pan of cream.
- Set the pan over a low heat then leave to warm up gently, stirring often until the cream is steaming hot. But not boiling! If you take the temperature of the cream, it will be around 80°c/176°f when ready.
- Whilst the cream is warming, chop the white chocolate into small pieces (no bigger than 1cm) then place into a heatproof bowl.
- Once the cream is hot, take the pan off the heat. Squeeze as much water as possible from the soaked gelatine sheet then add into the cream & stir to dissolve.
- Next, pour the cream over the chocolate, let it stand for 2 minutes then use a spatula to gently stir the cream & chocolate together until melted & smooth, starting from the middle, working outwards.
- Once the chocolate has melted, add in the mascarpone then use a stick blender to blend it into the ganache. The mix may look split at first but keep blending & it will come together, to make a smooth, shiny ganache.
- Transfer the ganache to a shallow dish, cover the surface with a piece of clingfilm then chill in the fridge until set. This will take at least 4 hours but overnight is best!If you like, you can pass the ganache through a sieve. I don't bother though, as I like there to be flecks of peanut butter in the ganache.
Whipping & Using
- When you want to use your ganache, take it out of the fridge & let it sit at room temperature for 20 minutes. Or just until it has softened slightly.
- Next, transfer the ganache to a mixing bowl then whisk by hand until it's light & fluffy. This will only take a minute or two. Be careful not to over whip the ganache as it will become grainy. It should be like gently whipped cream!
- Once whipped, use the ganache straight away!
Notes
1. Storage - This ganache needs to be stored in the fridge & is best eaten within 5 days. It's best to whip the ganache just before you use it, so that it stays fluffier for longer.
2. Peanut Butter - Using a good quality smooth peanut butter makes all the difference with this ganache. For a deeper flavour, I used a dark roasted peanut butter! Regular peanut butter will work as well though.
3. White Chocolate - Like with the peanut butter, it's best to use a good quality chocolate for this ganache. Make sure to use a chopped up bar of chocolate instead of chips, as it will melt better.
4. Gelatine - A small amount of gelatine is added to stabilise the ganache. This helps it hold its' shape for longer & means that it won't melt as easily. This recipe was developed using leaf gelatine, so I wouldn't recommend leaving it out. I used Dr Oetker platinum grade gelatine but other brands will work.
5. Quantity & Scaling Up - This recipe makes enough ganache for 3 layers (or the outside) in a layer cake or for roughly 12 cupcakes. If you wanted to make enough ganache for the layers & outside of a layer cake, I'd recommend doubling the recipe.