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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