Thanks everyone for your help. I used a 1/2 cup of Jif creamy PB and Oh my… it is delightful! You should have seen my husbands eyes light up when he tasted it!
I made a chocolate PB ganache to use for decorations and borders. (I made 2/3 of Rose’s dark chocolate ganache recipe and added 8T of PB, 1 T corn syrup and 1 T vanilla) I’ll know tomorrow if I’ll be able to work with it. I can’t taste the PB or vanilla at all… the chocolate is very overwhelming. I’m hoping it mellows a bit overnight. (I used 4 oz of 52% and 4 oz of 62%)
Can I play with/add things to a ganache once it’s made? Any ideas?
Update: I can taste the PB in the ganache this morning but the chocolate is very strong and needs to be sweetened. Can I warm the ganache and beat in confection sugar?
Or is there another way to adapt the taste?