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This easy peanut butter ganache takes only 10 minutes to make with 4 ingredients. Use it to fill a tart, make a drip cake or as a macaron filling!
Flavored ganache recipes, such as this lemon ganache are actually really easy to make at home.
For a thinner glaze recipe, try this blueberry glaze.
- Peanut Butter + White Chocolate. Using white chocolate in this ganache makes this recipe unique. The white chocolate doesn’t overpower the peanut butter flavor like other types of chocolate would.
- There are lots of ways to use the ganache. This ganache can be used with a variety of desserts, or eaten all on its own!
- It only uses 4 ingredients. You just need 4 easy to find ingredients to make this recipe.
Ways To Use
There are a lot of ways to use this peanut butter ganache. It will taste good with basically any chocolate flavored dessert! Here are some ideas of how to use it:
- Muffins: Drizzle this over breakfast muffins such as these sweet potato chocolate muffins or these banana almond flour muffins.
- Frosting: Refrigerate the ganache for 30 minutes to an hour until it is a thick, spreadable consistency. Then, frost your cake. Don’t refrigerate it too much or it will be too hard to work with.
- Macaron Filling: Let the ganache thicken up a bit. Then, pipe it into the centre of each macaron shell. Try it with these chocolate macaron shells.
- Tarts: Pour the ganache into a prepared tart shell while it is still warm. Let the ganache set in the tart shell in the fridge until it is hard.
- Drip Cake: Make a drip cake by piping freshly made ganache around the edges of the cake and letting it drip down the sides. Do this while the ganache still has a liquid consistency. Try it with this mini cake.
- Truffles: Let the ganache set overnight in the fridge. Then, scoop out the ganache into small balls and dip them in cocoa powder or chocolate sprinkles.
- Trifles & Parfaits: Use this ganache as a layer in a chocolate or peanut butter flavored trifle or parfait.
- Mousse: Whip in some whipped cream to the ganache before it has fully cooled to make an airy peanut butter mousse.
- Peanut Butter: Use creamy, smooth peanut butter. Avoid chunky peanut butter. Organic or natural peanut butter also won’t work well for this recipe.
- White Chocolate: Use high quality white chocolate melting wafers. High quality white chocolate will melt more smoothly, without leaving lumps.
- Cream: Use heavy cooking cream (35%). Half and half or milk won’t work as substitutions.
- A scale to measure out the ingredients accurately.
- A nonstick pan to make the ganache in.
- A spatula to mix the ingredients together.
Step 1: Heat the cream in a small pan over medium heat. Bring the cream almost to a boil, but don’t let it actually boil.
Step 2: Remove the cream from the stove and pour it over the peanut butter, white chocolate and vanilla extract. Let it sit for 30 seconds.
Step 3: Stir the mixture until smooth. Do this quickly before it starts to cool down. The ganache will harden as it cools. Let it harden to the consistency you need before using it.
To store the ganache, let it fully cool to room temperature. Then, store it in an airtight container in the fridge for up to a week.
Note that any desserts you add this ganache to should also be stored in the fridge.
- Don’t burn the cream. Try to heat up the cream as close to boiling as possible without letting it boil. If the cream isn’t hot enough, it won’t melt the chocolate. But if it is too hot, it could burn and ruin the taste.
- Use a double boiler. If you are having difficulty not burning the cream, use a double boiler instead. Add all the ingredients to the boiler and heat on low to medium heat until the ganache is smooth.
- Use the ganache before it cools. If you are using the ganache for something that requires a semi-liquid consistency, make sure to decorate your dessert before it has fully set.
Organic or natural peanut butter will separate too easily and won't work well in this recipe. Creamy, smooth peanut butter is the best option.
This recipe has not been tested with other types of chocolate. If you want to experiment, decrease the amount of milk or dark chocolate you add. Generally white chocolate ganache uses more chocolate than other chocolate ganaches.
If the ganache is still lumpy after adding the cream, it may be that the cream wasn’t hot enough. Add the mixture back to a nonstick pan or a double boiler and heat on low, stirring until smooth.