Chocolate and peanut ganache chocolates

Chocolate and peanut ganache chocolates

By
From
Atelier Confectionery
Makes
40
Prep
25 mins
Cooking time
5 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
100g unsalted peanuts, roasted
500g milk chocolate chips
400ml thick cream
50g unsalted butter, cubed
1/2 teaspoon fine sea salt
500g dark chocolate, tempered
peanuts, chopped, to decorate

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Line a 30 × 21 cm baking tray with baking paper.
  2. Blitz the peanuts in a food processor until finely chopped. Place the milk chocolate chips in a large heatproof bowl.
  3. Meanwhile, heat the cream in a saucepan and bring to the boil, then pour the cream onto the chocolate and mix well. Add the butter, a cube at a time, and mix until combined and smooth. Stir in the peanuts and sea salt until well combined. Pour the ganache onto the prepared tray and leave to set overnight.
  4. Cut the ganache into squares and dip into the tempered dark chocolate. Decorate with chopped peanuts and leave to set for at least 4 hours. Store in a cool dry place for up to 5 days.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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