Peanut Butter Ganache

Peanut butter ganache is a sweet, smooth frosting with a rich nutty flavor perfect for dressing up any chocolate or peanut butter treat. Drizzle it over a cake or parfait or use it to fill macarons! The options are endless with this super easy recipe.

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Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: cups

Calories: 1048kcal

Author: Alexandria Ulmer

Equipment

▢
Small Pan
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Mixing Bowl
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Whisk
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Immersion Blender

Ingredients

▢ 1 cup white chocolate chips
▢ ½ cup peanut butter
▢ 1 tsp vanilla
▢ ¾ cup heavy whipping cream

Instructions

In a medium bowl, add the white chocolate chips, peanut butter, and vanilla. Set aside.
In a small pot on the stove, heat the heavy whipping cream, stirring frequently, until it starts to steam and reaches 180 degrees Fahrenheit. You want the cream to be almost near a boiling point but not actually start to boil.
When the cream reaches this temperature, pour it into the bowl with the chocolate chips. Allow the mixture to sit for 30 seconds, then use a whisk to whisk the melted chocolate into the cream and peanut butter until everything is fully combined and smooth.
Use the ganache when it is warm if you’d like a drip effect on your baked goods, or leave it in the fridge for about 2 hours to set if you’d prefer to pipe it. Enjoy!

Notes

Recipe copyright The Domestic Spoon. For educational or personal use only.

White Chocolate Chips: You can use chips or chunks. Just use a white chocolate you enjoy that is high quality or your ganache may end up oily
Peanut Butter: Creamy peanut butter is what you want for this recipe. Do not use a natural peanut butter that requires stirring as the oils separate too easily and may cause the ganache to break.
Vanilla: Vanilla extract helps balance out the flavors.
Heavy Whipping Cream: Milk or half and half will not work as a substitute in this recipe. You could use coconut cream to make a non-dairy version. Coconut milk will not have enough fat.
This ganache takes some time to set, so if you are planning to use it as a filling it may be best to make it the day before. You may want to press a piece of plastic wrap to the top to prevent a film from forming.
An immersion blender works well to blend the ingredients and make sure your ganache is perfectly smooth
Be extra careful not to burn your cream. If the cream is too hot it will ruin the taste of your ganache.
If you want to achieve a drip effect with your ganache be sure and apply it to your dessert before it has fully cooled. Drip it carefully along the edges of the cake.
You can double this recipe but make sure you pay attention to your chocolate chip and cream ratios to maintain the right balance of fat and cream.

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