This peanut butter ganache is silky-smooth, rich, and absolutely delicious. It tastes amazing as a filling in everything from macarons to cakes.
And the best part is that it’s made with only 3 ingredients!! It doesn’t get much easier than that.
How to Make This Peanut Butter Ganache
This peanut butter ganache filling needs about 2 hours to set, so I recommend making it before you make whatever dessert you plan to fill! It can also be made up to a week in advance. I usually make it the night before.
After heating up the cream and pouring it over the white chocolate and peanut butter, let the mixture sit for a couple of minutes.
Use an immersion blender or a spoon to stir the ganache and combine the ingredients until the mixture is smooth.
If you want to use this peanut butter ganache as a drizzle or add peanut butter drips to a cake, use it while it’s still slightly warm and fluid.
If you want to use this ganache as a filling, press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.
This helps prevent the ganache from forming a skin as it cools.
Chill for at least 2 hours, if not overnight. It should thicken as it cools down.
When you’re ready to use the ganache, place it in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
If it’s too firm to scoop, let the bowl sit at room temperature to thaw a bit until it softens to a pipe-able consistency.
Peanut Butter Ganache – Substitutions and Swaps
As I mentioned above, this recipe is made using just three ingredients!! Below are some ingredient substitutions and recommendations for this recipe.
Heavy Cream – Use heavy cream or heavy whipping cream, not milk or half and half. You need a high fat percentage to allow the ganache to come together and have a smooth texture.
To make dairy-free peanut butter ganache, use coconut cream in place of the heavy cream in this recipe.
White Chocolate – Use any type of good quality white chocolate. This includes white chocolate bars, couverture, or chunks.
You can also use white chocolate chips but be sure to use a good brand like 365, Ghirardelli, or Guittard. I like to use mini white chocolate chips that I get at Whole Foods.
Peanut Butter – I recommend making this ganache with creamy peanut butter that is shelf stable. I usually use JIF or Skippy.
Natural peanut butters that separate easily can cause the ganache to break.
If you want this ganache to have texture, you can use chunky peanut butter. This will work if you’re using this ganache as a filling in a cupcake or a macaron, but it’s not a good idea if you want to add drips to a cake.
Tips for Making the Best Peanut Butter Ganache
- Make this peanut butter ganache before you make whatever dessert you plan to add it to. This will give it time to set.
- Measure the ingredients with a kitchen scale. You want to be precise with this recipe.
- Use good quality white chocolate. It will make the ganache taste better and give it the best texture.
- Use creamy peanut butter that is shelf stable. Natural peanut butters that separate easily can cause the ganache to break.
- Use heavy cream or heavy whipping cream, not milk or half and half. You need a high fat percentage to allow the ganache to come together and have a smooth texture.
- If possible, use an immersion blender to make sure your ganache turns out silky smooth!
- If you notice bits of unmelted white chocolate in the ganache once it’s been stirred, heat the ganache in the microwave for another 15 seconds. Let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the white chocolate is melted and the ganache is smooth.
- To make dairy-free peanut butter ganache, use coconut cream in place of the heavy cream in this recipe.
Making This Ganache in Advance
This ganache can be made ahead of time, or you can save any leftover ganache. Store it in an airtight container in the fridge for up to a week.
Macarons filled with this ganache should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.
You can also refrigerate desserts filled with this ganache for up to 5 days in an airtight container.
Freeze desserts with this filling for up to a month in an airtight container.
Let Me Know What You Think!
If you try this peanut butter ganache filling, I’d love to hear what you think of it! Please leave a rating and comment below.
Tag me @chelsweets on social media so that I can see your delicious creations!
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Peanut Butter Ganache
This peanut butter ganache is silky-smooth, rich, and absolutely delicious. It tastes amazing as a filling in everything from macarons to cakes.
Ingredients
Peanut Butter Ganache Filling
- 175g finely chopped white chocolate or white chocolate chips (1 cup)
- 125g creamy peanut butter (1/2 cup)
- 160g heavy cream (2/3 cup)
Recommended Equipment
Instructions
Peanut Butter Ganache
- This peanut butter ganache needs about 2 hours to set, so I recommend making it in advance! It can also be made up to a week ahead of time. I usually make it the night before I plan to use it.
- Place 175g of white chocolate and 125g of peanut butter in a medium-sized bowl and set aside.
- Pour 160g of heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me 45-60 seconds). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it just starts to bubble.
- Pour the heavy cream over the white chocolate and peanut butter. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple of minutes.
- Use an immersion blender or a spoon to stir the ganache and combine the ingredients until the mixture is smooth.
- If you want to use this peanut butter ganache as a drizzle or add peanut butter drips to a cake, use it while it's still slightly warm and fluid.
- If you want to use this ganache as a filling, press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill. This helps prevent the ganache from forming a skin as it cools. Chill for at least 2 hours, if not overnight. It will thicken as it cools down.
- When you're ready to use the chilled ganache, scoop it into a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape. If it's too firm to scoop, let the bowl sit at room temperature to thaw a bit until it softens to a pipe-able consistency.
Notes
Recipe Yield
This recipe makes about 1 1/2 cups of peanut butter ganache. This is enough to fill about 24 macarons (1 Tbsp of filling per macaron) or 2 dozen cupcakes.
You can double or triple this recipe if needed, but it will need more time to set.
Tips for Making the Best Peanut Butter Ganache
- Make this peanut butter ganache before you make whatever dessert you plan to add it to. This will give it time to set.
- Measure the ingredients with a kitchen scale. It helps to be precise with this recipe.
- Use good quality white chocolate. It will make the ganache taste better and give it the best possible consistency.
- Use creamy peanut butter that is shelf stable. Natural peanut butters that separate easily can cause the ganache to break.
- Use heavy cream or heavy whipping cream, not milk or half and half. You need a high fat percentage to allow the ganache to come together and have a smooth texture.
- If possible, use an immersion blender to make this ganache silky smooth.
- If you notice bits of unmelted white chocolate in the ganache once it's combined, heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
- To make dairy-free white peanut butter ganache, use coconut cream in place of the heavy cream in this recipe.
Making This Peanut Butter Ganache in Advance & Storage Tips
This ganache can be made ahead of time, or you can save any leftover ganache. Store it in an airtight container in the fridge for up to a week.
Macarons filled with this ganache should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.
You can also refrigerate desserts filled with this ganache for up to 5 days in an airtight container.
Freeze desserts with this filling for up to a month in an airtight container.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 101Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 35mgCarbohydrates 7gFiber 0gSugar 6gProtein 2g
Anne
Friday 7th of June 2024
Could you do this non-white chocolate (ex. Bittersweet chocolate)? Would you use the same amount of chocolate?
Chelsweets
Sunday 9th of June 2024
Hi Anne,
Great question! You could, but you would need to add less dark chocolate or less heavy cream. I haven't tested it, but I'd think using 175g of dark chocolate chips (1 cup), 125g of peanut butter (1/2 cup), and 60g (1/4 cup) of heavy cream should work?? If you try it, please let me know how it turns out!
Christine
Thursday 4th of April 2024
Hi! Could this be turned into a whipped ganache? Thanks!
Chelsweets
Sunday 7th of April 2024
Hi Christine,
Great question! It can totally be turned into a whipped ganache. I'd recommend letting the mixture cool to room temperature once it's made (but don't put it in the fridge!) and then whipping it up with a hand mixer or stand mixer on a medium-high speed for a couple minutes until it's light and fluffy. Hope that helps, happy baking!
Meseydi
Sunday 3rd of March 2024
Can I use this ganache to mask a cake under fondant?
Chelsweets
Tuesday 5th of March 2024
Hi Meseydi,
This ganache sets firmly when it's chilled, so as long as you plan to keep the cake chilled, you can use this ganache underneath fondant. Hope that helps, happy baking!
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