date:Jul 02, 2014
ut butter ganache Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 2 minutes or until smooth, stirring halfway through cooking with a metal spoon. Stir in peanut butter. Refrigerate for 10 to 15 minutes or until thickened.
4. Spoon ganache into a piping bag fitted with a 1cm fluted nozzle. Pipe ganache onto cakes. Stand for 10 minutes. Serve.