|January 6th, 2012|
|chocolate, cooking [html]|
The main downside of this sauce is that it tastes like peanut butter. I don't mind this, being happy to add peanut butter to anything, but it's not for everyone. A couple months ago I decided to try putting in a small amount of cow butter instead. This works well: you get something of a similar gooey warm consistency but without a peanut taste. Really, this is a lot like Ganache but with butter instead of cream as the source of dairy fat. 
When I was a kid, my sisters and I had a very tasty chocolate raspberry pie at a fair. Since then we've tried at times to recreate it, but I've never been all that happy with it because the chocolate was too hard. I decided to try and make it again, this time with butter-chocolate. I made a pie crust , baked it, put a layer of chocolate on the bottom, and filled it with raspberries (recipe). It's not exactly right, but it's quite close and I like it.
 I wonder if it would be improved by a small amount of milk?
 There are people who feel strongly that a pie crust should be made with butter (instead of oil) and be flaky. I have no objection to making a crust this way, though it's harder and more work, but I contend that an oil based crust is also legitimate. I like them similarly, though this may have something to do with growing up with oil ones.