Quick Peanut Butter Ganache (4-Ingredients!)
Ganache is such a fancy-sounding word for something so simple. This peanut butter ganache is made with just four ingredients that you likely already have on hand (or could easily grab).
Bonus: It comes together in just a few minutes.
I first made this recipe to top these chocolatey Oreo cookies (a Parent Trap vibe, iykyk), but it’s oh so versatile. Use it instead of a frosting on top of cakes, pipe it into the center of cupcakes, or drizzle it over a slice of cheesecake.
I mean, the possibilities with ganache are virtually endless.
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PEANUT BUTTER GANACHE
Here’s what you need: white chocolate, peanut butter, heavy cream, and a pinch of salt. A pretty standard ganache base, with a creamy peanut butter addition.
Know that your ganache will be thin before it thickens (which will happen as it cools). Once it’s combined, give it a little rest period before you go topping, filling, and mixing.
It will also be quite hot at first, so… we wouldn’t want it melting anything or soaking instead of setting. Patienceeee, my friends.
How do I know when my heavy cream is hot enough? Once it starts to steam, and you see a few bubbles around the rim of your heavy cream, it’s ready to pour over your chocolate. If you let your heavy cream get too hot, it can burn your chocolate… resulting in gritty ganache (no thanks).
INGREDIENTS
- White chocolate: the smooth base that sets the ganache, providing sweetness and structure
- Peanut butter: adds rich, nutty flavor and a creamy texture
- Heavy cream: loosens and blends the mixture into a pourable consistency
- Salt: balances the sweetness and enhances the peanut butter flavor
What should I do if my chocolate isn’t fully melting? Once you’ve stirred your heavy cream with your chocolate and peanut butter, don’t fret if your chocolate is still a little chunky. Pop your bowl into the microwave and stir every 10 seconds until smooth. You can also bring an inch of water in a pot to a simmer on the stove, and place your bowl over the steam (not touching the water!). Mix gently until all is melted and combined.
HOW TO MAKE PEANUT BUTTER GANACHE
Heat the heavy cream in a small pot over medium heat until it is steaming but not boiling. This step ensures the cream is hot enough to properly melt the chocolate (without burning it!) for a smooth peanut butter ganache.
Place the white chocolate and peanut butter in a heatproof bowl, then pour the hot cream over the top, making sure everything is fully covered. Cover and let it sit for 5 minutes, then stir until the ganache is smooth and fully combined.
Add a pinch of salt and stir to enhance the flavor and balance the sweetness. Leave the peanut butter ganache to cool at room temperature until it thickens before using.
3 reasons you’ll love this easy peanut butter ganache
TIPS & VARIATIONS
- You can use white chocolate chips or chop up a bar of white chocolate into small bits. I find that chopped chocolate melts better and often has a creamier flavor, but whatever is easiest for you!
- White chocolate can be a little… sensitive. Make sure when heating your heavy cream that you warm it until it’s just steaming, with a few bubbles, before pouring it over your white chocolate. You don’t want to burn your chocolate (which will make your ganache gritty)!
- If, after you’ve poured your warm cream over your chocolate and let it sit, the chocolate isn’t melting, have no fear. Either pop it into the microwave, stirring every 10 seconds until smooth, or place your heat-proof bowl over a pot of simmering water and stir until melted. Just don’t let the bowl touch the water!
- You can omit the pinch of salt, but I highly recommend it in this peanut butter ganache to help pop that peanut butter flavor and balance out the sweetness. Salt is a flavor enhancer!!
STORING AND REHEATING PEANUT BUTTER GANACHE
Since this peanut butter ganache uses heavy cream, it should be stored in the fridge to prevent spoiling. Place it in a jar or an airtight container and keep it in the fridge for up to a week!
It will thicken further in the cold, so, depending on how you plan to use it, you can lightly heat it in the microwave or a pot over low heat to loosen it.
MORE PEANUT BUTTER RECIPES
- Chewy Peanut Butter Oatmeal Cookies
- Peanut Butter Chocolate Chip Cookie Cake
- No-Bake Chocolate Chip Cookie Peanut Butter Pie
- The Best Butterfinger Cheesecake
EQUIPMENT YOU’LL NEED
Equipment
- Small pot
- Mixing Bowl
- Spatula
- Measuring Cups
- Measuring Spoons
Ingredients
- ¾ cup white chocolate chips or bar chopped into small pieces
- 5 tbsp creamy peanut butter
- ½ cup heavy cream
- Pinch of salt
Instructions
- In a small pot, heat cream until steaming (not boiling)
- Place white chocolate and peanut butter in a heat-proof bowl and pour steaming cream over it. Cover the bowl and let it sit for 5 minutes, making sure the chocolate is covered with the cream.
- Stir until smooth, then mix in a pinch of salt
- Let the ganache cool at room temperature to thicken before use
