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Milk Chocolate and Peanut Butter Ganache Recipe

Milk Chocolate and Peanut Butter Ganache
How to make Milk Chocolate and Peanut Butter Ganache

About Milk Chocolate and Peanut Butter Ganache Recipe: A thick, chocolate ganache is something nobody would be able to resist. Milk chocolate and peanut butter ganache along with chocolate crumble and sponge assembled together, served with meringue and black currant sorbet. A unique and delectable dessert recipe to prepare and relish with family and friends.

  • Total Cook Time2 hrs 40 mins
  • Prep Time 15 mins
  • Cook Time2 hrs 25 mins
  • Recipe Servings4
  • Medium

Ingredients of Milk Chocolate and Peanut Butter Ganache

  • For Ganache:
  • 100 gms milk chocolate
  • 125 gms cream
  • 30 gms glucose (optional)
  • 50 gms peanut butter
  • Chocolate crumble:
  • 200 gms flour
  • 225 gms sugar
  • 1 gms salt
  • 90 gms cocoa powder
  • 425 gms butter
  • For chocolate sponge:
  • 70 gms sugar
  • 126 gms egg white
  • 80 gms egg yolk
  • 60 gms almond meal
  • 44 gms flour
  • 80 gms dark chocolate, melted
  • For Meringue:
  • 5 nos egg white
  • 100 gms sugar
  • 20 gms cocoa powder
  • 80 gms icing sugar
  • For Sorbet:
  • 1 litre black currant puree
  • 500 gms sugar
  • 500 gms water
  • 100 gms glucose

How to Make Milk Chocolate and Peanut Butter Ganache

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Prepare Ganache:

In a pot, combine cream and glucose. Bring it to a boil and pour over the milk chocolate. Add the peanut butter to this and cool it down and keep it aside in the fridge.

Prepare Chocolate Crumble:

Combine all the dry ingredients and add the soften butter. Place the mixture in a baking tray and cook it in an oven at 160 C for 15 – 20 minutes. Once cooled down grind it into a fine powder and reserve.

Prepare Sponge:

In a blender combine all the ingredients and blend. Strain and pour into a syphone. Add 2 cartridges and let it use for 30 minutes. Discharge into paper cups and cook in a microwave on a high heat for 1 minute. When cooked, turn it upside down and reserve in fridge

Prepare Meringue:

Whip egg whites with sugar, add the cocoa powder and icing sugar. Spread on a tray with baking paper (.5mm thickness). Let it dry on top of an oven overnight.

Prepare Sorbet:

Combine all ingredients. Bring it a boil and cool down. Put it in an ice cream machine and churn. Once churned keep it in a fridge
Assemble all the elements and serve.
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