3 Layer Peanut Butter and Chocolate Ganache Tart
 
 Step 11:

With a spatula, cream the butter until it is very soft and spreadable. Set aside.

Bring the cream to a boil. When it starts boiling, pour over the chocolate. 
  
 
 Step 12:

With a large spoon or rubber spatula, stir the cream into the chocolate, starting with circles in the center and expanding into widening concentric circles. Make sure to stir as not to beat bubbles into the chocolate. Let the chocolate cream cool for a minute or two, and then stir the butter into the chocolate in two stages, in the same fashion with widening circles. Your chocolate should be smooth and glossy.
 
 

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