Ganache | MomStart

Home Made Chocolate Peanut Butter Cups Recipe

November 8, 2012 By Momstart 16 Comments

Baking and sweets have been on my mind since the weather changed so that’s what I’ve been doing. BAKING. I was flipping through my last issue of All You magazine and I found a recipe for Peanut Butter Cups, so I took that recipe and changed it just a tad. I created ganache for my chocolate cover around the peanut butter. It was a tasty decision.

Chocolate Peanut Butter Cups Recipe

Ingredients:

2 Full Sheets of Graham Crackers
1/4 tsp salt
1/2 cup peanut butter
2 Tbsp Honey
2 cups chocolate chips
2 TBSP heavy whipping cream

Directions:

Make the peanut butter balls

Surround with Ganache

Enjoy:

Ok, really this is how you make them:

Line a 12-cup mini-muffin pan with small paper cups. Process crackers and salt in a food processor until ground. Transfer to a bowl and stir in peanut butter and honey. Then Chill for 10 minutes.

Line a plate with plastic wrap, divide the peanut butter mixture into 12 balls. Flatten slightly. Place on plate and cover with plastic wrap and chill

Place chocolate chips in a bowl set over a pan simmering water. Stir until melted, remove from heat and add cream the stir until well mixed.

Spoon 1 Tsp. chocolate into paper cups, then place peanut butter balls in the chocolate and then cover the peanut butter balls with a TBSP of chocolate. Chill until firm or for about 1 hour.

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Filed Under: recipe Tagged With: chocolate peanut butter cups, Cooking, ganache, recipe

Paula Dean’s Chocolate Explosion Cheesecake Recipe

July 3, 2011 By Momstart 33 Comments

My husband made Paula Dean’s Chocolate Explosion Cheesecake recipe for me on my birthday and he documented the whole process with pictures so that I could share with all of you how he did it. It’s an amazing recipe, and I was terrified that I was going to put on 20 lbs by taking one bite.

Now that you’ve seen the end result watch the Chocolate Explosion Cheesecake Recipe in photos all taken by my husband. And at the end you can print the recipe for your own use.

Oh he didn’t do it by himself, he had two cute little helpers with him.

Make Fudgie part

Make the cheesecake part

Add the caramel

Add cookie dough

Cover with the cheesecake part

Cook the cheesecake

Add Ganache

Paula Dean’s Chocolate Explosion Cheesecake Recipe

5.0 from 2 reviews

Recipe Type: dessert

Author: Paula Dean

Prep time: 30 mins

Cook time: 1 hour 30 mins

Total time: 2 hours

Too Yummy for words

Ingredients

Crust:
2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
Chocolate Layer:
6 (1-ounce) squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour
Cheesecake Layer:
1/2 cup caramel syrup
1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup sour cream
Chocolate Ganache:
6 (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream

Directions

Preheat the oven to 300 degrees F.
Make the crust:
Combine the cracker crumbs and sugar in a food processor
Add the melted butter and run the food processor.
Then press the crust into a 9-inch spring form pan.
Bake for 6 minutes and let it cool.
Make the Chocolate:
Melt the chocolate and butter in the microwave for 30 seconds at a time
Stir in between each interval
Whisk the sugar, eggs, and flour until combined
Pour over the crust and bake for 15 minutes
Make the Cheesecake:
Spread the caramel as the next layer
Cut the cookie dough into 1 inch slices.
Place the slices over the caramel pressing gently to seal the edges
In a large bowl beat the cream cheese and sugar on medium speed until creamy
Beat in the eggs 1 at a time.
Add the vanilla and flour until just combined
Stir in the sour cream
Pour the mixture over the cookie dough
Bake for 1 hour
Remove from oven and gently run a knife around the edges to release the crust from the sides of the spring form pan. Let cool completely.
Make the Ganache
Combine the chocolate chips and the heavy whipping cream
Microwave 30 seconds at a time
Stir between each interval until well mixed
Spread over the cooled cheesecake
Refrigerate for at least 8 hours.

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Filed Under: recipe Tagged With: cheesecake, chocolate explosion cheesecake, ganache, Paula Deen, recipe

Chocolate Ganache in 60 Seconds

May 24, 2011 By Momstart 12 Comments

A few weeks ago, my husband made me a cheesecake from Paula Deen’s recipe book. He made the Chocolate Explosion Cheesecake Recipe and I fell in love with the chocolate ganache topping. More to the point, I am addicted to the ganache. I find myself making excuses to make more just so I can lick another bowl clean, it’s that good! Not only is it good but it’s super easy to make. The ganache is made in the microwave and has only two ingredients. Since it’s strawberry season, I decided my strawberries needed to be covered in ganache!

So here is the Chocolate Ganache Made in a Microwave Recipe

Ingredients:

6 squares of semisweet baking chocolate
4 Tablespoons Heavy Whipping Cream

Today I actually modified it a little bit. I used 1 Cup of semisweet chocolate chips and 4 Heaping Tablespoons of Heavy Whipping Cream and I didn’t notice a difference.

Directions:

Combine the chocolate and whipping cream in a microwave safe bowl and heat up for 30 seconds at a time, stirring in between each 30 second interval, up to 1 minute. Use the ganache for dipping fruit, topping cheesecake, or serving over ice cream. When using on fruit or cheesecake, it may take a few minutes in the fridge to harden up, but it tastes great right away.

Oh and I feel I should mention, I had to eat about 20 strawberries before I captured the perfect photo.