1/2 cup heavy cream
4 tablespoons creamy peanut butter
2 tablespoons corn syrup
1 cup chocolate chips
Chocolate Melts for dipping
- Heat cream, peanut butter and corn syrup to a boil and pour over chocolate chips. Stir until smooth. Place in the fridge for a couple of hours to firm.
- Scoop out a tablespoon size ball of ganache at a time and roll into balls. Place on a parchment lined sheet tray and put in the freezer to harden.
- Melt your chocolate melts and – using a fork – dip the ganache balls into the chocolate melts. Tap off excess on the side of the bowl and place on a clean parchment lined sheet tray to cool completely. Store in an air-tight container.
Recipe courtesy of Chef Dwayne Ingraham and Eat Y’all.