Choclatique's Chocolate Peanut Butter Chip Glazed Fudge

By Elizabeth LaBau

candy.about.com

(c) 2012 Elizabeth LaBau, licensed to About.com, Inc.

This easy microwave fudge is studded with peanut butter chips and is finished with a peanut butter glaze.

This recipe is reprinted with permission from the bookChoclatique: 150 Simple Elegant Desserts by Ed Engoron. In the book, a few basic ganache recipes are used as the building blocks to make every other dessert recipe, so you will find that this recipe calls for first making a dark chocolate ganache, then using some of it to make the fudge. You can roll the remaining ganache into truffles, or heat it and use it as a chocolate sauce over other desserts.

Yield: 1 9x9 pan

Ingredients:

• For the Dark Chocolate Ganache:
• 1-1/4 cups water
• 2/3 cup light corn syrup
• 2 tbsp unsweetened Dutch-processed cocoa powder
• 1/4 teaspoon salt
• 1-1/4 lbs bittersweet chocolate, coarsely chopped
• 1-1/4 teaspoons chocolate extract
• For the Fudge:
• 2 cups semi-sweet chocolate chips
• 1 cup Dark Chocolate Ganache
• 1 14-ounce can sweetened condensed milk
• Dash of salt
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups peanut butter chips, divided use
• 1/2 cup heavy cream

Preparation:

To Make the Ganache:

1. In a large, heavy saucepan bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate up to three months.

To Make the Fudge:

1. Line the bottom and sides of a 9-inch square baking pan with foil, leaving an overhang on two opposite sides.

2. In a heavy saucepan, melt the chocolate chips, dark chocolate ganache, condensed milk, and salt over low heat. Stir with wooden spoon until smooth. Remove from the heat and stir in the vanilla.

3. Using a handheld electric mixer or a stand mixer, beat the mixture for 5 minutes or until as smooth as possible. Add the peanut butter chips and stir them in. Spread the fudge in the prepared pan and refrigerate for at least 2 hours or until firm.

4. Make a glaze by melting the remaining 3/4 cup of peanut butter chips with 1/2 cup cream and stir until thick and smooth. Spread the glaze over the chilled fudge. Chill it again until the glaze is set.

5. Remove the fudge from the pan using the foil as handles. Cut it into small 1-inch squares to serve. Store Peanut Butter Chip Fudge in an airtight container in the refrigerator for up to two weeks.