Peanut butter ganache is not just a regular ganache recipe, it is sweet, silky, smooth, rich, and creamy ganache with delightful nutty flavor. Use it over cakes, cupcakes, or as a macaron filling. The possibilities are endless with this super easy recipe, really!
You can also find the steps to use it as a dip, drip-over layer cakes, or whipped frosting. One recipe and multiple options, does that sound interesting?
Let's not wait any longer and understand what it is all about.
As always, let us understand the overview before diving into the detailed recipe.
| Sr. No. | Steps |
| 1. | Heat whipping cream. |
| 2. | Pour over chocolate and peanut butter mixture. |
| 3. | After a few hours, use as a peanut butter ganache |
White chocolate chips - Use pure white chocolate bar or Callebaut chocolate chips. Please check tips for more details.
Heavy cream - Use 35% heavy whipping cream or double cream. Do not use half-n-half, milk, water or any other liquid as the ganache will not set properly.
Peanut butter - Use the creamy version of peanut butter. Do not use natural or chunky peanut butter as the natural version might break the ganache and the chunky version will not make a smooth ganache. Use crushed peanuts instead to add the crunch if you want.
Coconut milk - Use coconut milk as an alternative to whipping cream and make your ganache dairy-free or vegan. Use the same quantity and use it the same way as you would use regular cream.
Vanilla Extract - It is not a substitute but you can add a teaspoon of it to enhance flavors.
Let's dive into a detailed step-by-step tutorial to make peanut butter ganache. If you want to have a look at the video first, jump straight to the video tutorial.
After mixing the cream with the remaining ingredients until smooth (until step 5), use it immediately on the edge of the cake, as a filling in a cupcake, ice cream, donuts, and other treats.
Once the peanut butter ganache has cooled completely, whip it on medium to high speed until light in color and fluffy in texture. This will take approximately 8 to 10 minutes using a hand beater. Use a whisk attachment, if you are using a stand mixer. Now you have a decadent mousse-like frosting that is not overly sweet. It’s the BEST!
This ganache can be used as a dip, creamy peanut butter filling, or frosting on a variety of delicacies. Here are some of my recommendations.
Similar to my dark chocolate ganache, this peanut butter ganache can also be stored at room temperature, in the fridge, or in the freezer.
This is the best make-ahead frosting as it can last for up to 2 days at room temperature and for up to 5 days in the refrigerator.
Make sure you are covering it with plastic wrap to avoid skin formation. After that, store it in an airtight container and store or refrigerate it.
You might want to freeze the ganache to use it longer. Once it is completely cooled down, move to an airtight container with a thin layer of plastic wrap on top and freeze it for up to 3 months.
As always, let it defrost overnight in the fridge.
To use as filing or frosting, remove it from the refrigerator and let it sit on the kitchen counter for an hour or two before using.
To thin out, heat over a double boiler or a pot of simmering water (same as step 5 mentioned above).
Why is my chocolate seized? When chocolate comes into contact with water, it seizes. Make sure your bowl is deeply cleaned and does not contain even a drop of water.
Why is my peanut butter ganache grainy? Using cheap-quality chocolate results in a grainy ganache.
Why is my peanut butter ganache greasy? Incorporating too much air into chocolate ganache causes the fat to separate and turn greasy. So, let the chocolate and cream sit for a few minutes before start mixing and do it with a rubber spatula. Avoid using a whisk as it will incorporate a lot of air, resulting in a greasy ganache.
Why is my ganache runny and difficult to pipe? Adding too much cream can make the ganache runny. Make sure you use a weighing scale to measure the ingredients, not measuring spoons or cups. If this occurs even after using a weighing scale, you might be using it immediately after making it. Don't worry. Allow the ganache to cool down completely. It will become thick and pipeable.
If you like this peanut butter ganache recipe, make sure to check my other frosting recipes.
This recipe is made for multipurpose use from cakes to brownies, from cupcakes to trifles. Or simply, enjoy it as is. Please let me know where you used this peanut butter ganache in the comments! I love hearing from you, and your feedback is very much important to me.
If you post a picture of a 3-ingredient peanut butter ganache recipe to Instagram, do not forget to tag me. Tag @DessertKatta or Hashtag it #DessertKatta
This Peanut Butter Ganache is a perfect combination of yummy chocolate and whipping cream and nutty goodness of peanut butter. It's incredibly easy to make with just 3 ingredients—white chocolate, cream, and peanut butter and most importantly, it comes together in minutes.
Place chopped chocolate and peanut butter in a heatproof mixing bowl.Add cream to a small saucepan and heat over low to medium heat until it begins to steam. DO NOT BOIL.Once the cream has reached this stage, pour it over the chocolate and peanut butter mixture. Let it sit for at least 5 minutes.Stir it with a spoon or immersion blender (electric mixer) until smooth and the chocolate has melted. If your chocolate is not finely chopped, it might not melt. In that case, melt it over a double boiler. DO NOT USE MICROWAVE.This is the perfect consistency to use as a peanut butter ganache drip over the edges of the cake or serving as a dip for fruits and ice cream.If not used as a drip or dip, cover it with a piece of plastic wrap and make sure it touches the surface of the ganache. This will prevent skin formation. Let it sit at room temperature for at least 4 hours or until it is completely cooled down, overnight is best. If you are in a hurry, just place the bowl in the refrigerator to speed up the process.Once it is completely cooled, remove the cling wrap.Use it as a filling or frosting for cakes, cupcakes, brownies, and other baked goods, or simply use your favorite piping tip to elevate your desserts.Thank you for visiting DessertKatta. Please follow Dessert Katta for more dessert recipes by Sayali Bhave.
