Ingredients
- 16 ounce bittersweet chocolate, chopped fine
- 16 ounce heavy cream
- 16 ounce bittersweet chocolate, chopped fine
- 16 ounce heavy cream
- 30 crepes (see sweet crepe recipe)
- 2 1/2 cup peanut butter
- 2 1/2 cup grape jelly
- 1/2 cup chocolate ganache (recipe above)
Preparation
Baking Directions:
Chocolate ganache1. Place the chopped chocolate into the bowl of a food processor.
2.Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow the cream to boil over.
3.Pour the cream over the chocolate and let stand for 2 minutes.
Process by pulsing several times until the chocolate mixture is smooth.
Use as is for glazing.
If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours.
Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
Peanut butter and jelly crepe cake1. Place a crepe on a cake stand or other large flat serving surface.
Spread with 1 tablespoon of peanut butter and 1 tablespoon of grape jelly.
Lay a second crepe on top and repeat until all of the crepes are used, ending with a crepe on top.
2.Frost the top of the “cake” with chocolate ganache.
