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.
Servings: 1.5 cups
Calories: 101kcal
Equipment
- Large Round Piping Tip (Like an Ateco 805)
Ingredients
Peanut Butter Ganache Filling
- 175 g finely chopped white chocolate or white chocolate chips 1 cup
- 125 g creamy peanut butter 1/2 cup
- 160 g heavy whipping cream, room temperature 2/3 cup
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 fitted 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 pipeable consistency.
Video
Notes
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 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
Serving: 1 | Calories: 101kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 35mg | Sugar: 6g