0.25 tbsp
2 g
0.07 oz
0.07 fl oz
cream 33% (1)
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
glucose syrup
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
peanut butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
milk chocolate
0.50 cup
130 g
4.55 oz
4.29 fl oz
cream 33% (2)
0.75 cup
200 g
7 oz
6.60 fl oz


Cooking instructions

  • Soak the gelatin in water, in a ratio of 1:6.
  • Place chocolate and peanut butter in a bowl.
  • Combine cream (1) and glucose syrup in a saucepan and place on the stove. Bring to a boil and complete dissolution of the syrup. We introduce gelatin.
  • Pour the cream over the chocolate. After a couple of minutes, stir the mass until smooth. Add cream (2), stir until combined. Mash with a blender to an emulsion.
  • Pour the mass into a flat container (so that the height of the ganache is no higher than 2-3 cm).
  • Cover with foil in contact and put in the fridge for 6-8 hours, preferably overnight.
  • Whip with a mixer on medium-high speed until fluffy.

Do not overdo it, otherwise the mass will be overwhipped!