Ingredients
PEANUT BUTTER GANACHE
- 3/4 cup whipping cream
- 2 tablespoons sugar
- 1 tablespoon light corn syrup
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup creamy peanut butter
BEIGNET BATTER
- 1 3/4 cups plus 2 tablespoons all purpose flour
- 1 cup cocoa powder (preferably Valrhona or Dutch-process)
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 1/4 cups club soda
- 2 large eggs
- 9 tablespoons unsalted butter, melted, cooled
- Canola oil (for frying)
CARAMELIZED BANANAS
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup (packed) dark brown sugar
- 1/4 cup dark rum
- 1 teaspoon fresh lemon juice
- 3 bananas, cut on diagonal into 1/3-inch-thick slices
- Powdered sugar
- Bitter Caramel Ice Cream (click for recipe)
- Purchased peanut brittle, chopped
Description
Peanut Butter Ganache Balls Are Dipped In Cocoa Beignet Batter Then Fried In This Surprising Take On The Classic New Orleans Dessert.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter