You will need only three ingredients to make this delicious and easy peanut butter ganache! Use it as a filling for macarons and cakes, or as a decoration for éclairs or any other dessert you can think of.
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Why you will love this peanut butter ganache recipe
You will need only three ingredients. It's all about keeping it simple! You don't need a long ingredient list for this recipe. Just three basic ingredients and you're good to go.
Prominent peanut butter flavor. This ganache isn't just another dessert topping-it's a celebration of all things peanut butter.
Very stable. Stability is key, my friends. You don't want your ganache falling apart on you. Whether you're spreading it on cakes or filling pastries, this ganache won't let you down.
Looking for more delicious filling recipes? Then you should check out this Chocolate Ganache, this sweet and sour Raspberry Coulis, or this delicious Salted Caramel.
What chocolate you will need
To make this peanut butter ganache, you will need white chocolate. As long as you use the real thing, you can buy whatever white chocolate suits your taste and budget, as it can range from very cheap to outrageously expensive.
So what is real white chocolate? Real white chocolate always contains sugar, cocoa butter, milk, soy lecithin, and a little bit of vanilla. If you see a chocolate bar with this ingredient list, you can be sure that you're looking at a white chocolate bar or chips with a minimum of 20% cocoa butter content. Alternatively, you can choose to buy white couverture chocolate, which will have 28% - 45% cocoa butter and a higher price tag. Regardless of your choice, they will all work in this peanut butter ganache recipe.
If you see palm oil, coconut oil, or any other vegetable oil instead of, or together with, cocoa butter, you're looking at compound white chocolate. It doesn't taste as good, usually contains more sugar, and melts poorly (its melting point is higher than body temperature, making it harder to digest). It is still possible to make a ganache out of it, but I personally wouldn't recommend using it.
What cream and peanut butter you will need
Use heavy whipping cream at 34-36% fat per 100ml. It's possible to go as low as 32% and as high as 40%, but it will directly affect the texture of your ganache. The lower the fat content, the softer the ganache texture you will have; the higher the fat content, the more stable your ganache will be.
As for the peanut butter, you will need 100% natural unsweetened creamy peanut butter, but chunky peanut butter will work as well in this recipe.
Cooking tips
Don't overheat heavy cream. When warming up heavy cream for your ganache, avoid boiling it. Boiling can cause the cream to evaporate too much liquid, resulting in a thicker ganache than desired.
Allow your ganache to stabilize in the fridge. Refrigerating your ganache allows it to set and thicken properly. This process solidifies the fats from the chocolate and cream, resulting in a smoother texture and richer flavor.
How to make white chocolate peanut butter ganache
- Place finely chopped chocolate in a heatproof and microwave-safe mixing bowl.
- Into a saucepan, add the cream and peanut butter. Heat over medium heat until the mixture starts simmering. Then, whisk to incorporate the peanut butter into the cream.
- Pour the cream and peanut butter mixture into the bowl with the chocolate. Whisk until the chocolate has melted and emulsified with the cream. If the chocolate hasn't melted completely, heat the mixture in the microwave for 10-15 seconds, then whisk again.
- Once the mixture has a homogeneous consistency, cover it with plastic wrap so it touches the surface of it.
- Refrigerate for 6 hours or overnight.
- Once the time is up, the ganache should be firm but scoopable. Leave it at room temperature for 10-20 minutes to soften.
- Then, mix the ganache using a rubber spatula until it has a pipeable consistency. Transfer it into a piping bag and use it as desired. Or, you can whip it for 10 seconds to achieve a soft and fluffy consistency and use it.
Where to use it
Peanut butter white chocolate ganache is like the secret ingredient that turns an ordinary dessert into a culinary masterpiece. Put it in between your Chocolate sponge cake layers, use it as a filling to make cookie sandwiches with Butter cookies or Chewy peanut butter cookies, or fill Cream puffs with it. I'm sure you'll love it! This ganache is so good, it will make you question why you haven't been using it your whole life.
Can you whip it
Unfortunately, this white chocolate ganache is not suitable for whipping. You can whip it very briefly to make it softer and slightly airy, but it's still going to be much denser than a real whipped ganache, which usually contains more heavy cream and gelatin for stability, like the one I used in my Biscoff cheesecake recipe.
FAQ
Store it covered with plastic wrap so it touches the surface of the ganache in the fridge for up to 10 days.
Yes, ganache can be frozen for up to 2 months. Thaw in the fridge overnight before using it.
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Recipe card
Peanut butter ganache
Equipment
- Digital kitchen scale
- Mixing bowl
- Saucepan
- Immersion blender
- Whisk
- Plastic wrap
Ingredients
- 150 ml heavy cream
- 40 g creamy peanut butter unsweetened
- 150 g white chocolate finely chopped
Instructions
- Place finely chopped chocolate in a heatproof and microwave-safe mixing bowl.
- Into a saucepan, add the cream and peanut butter. Heat over medium heat until the mixture starts simmering. Then, whisk to incorporate the peanut butter into the cream.
- Pour the cream and peanut butter mixture into the bowl with the chocolate. Whisk until the chocolate has melted and emulsified with the cream. If the chocolate hasn't melted completely, heat the mixture in the microwave for 10-15 seconds, then whisk again. Optionally, you can use an immersion blender to stir the mixture, making it extra smooth.
- Once the mixture has a homogeneous consistency, cover it with plastic wrap so it touches the surface of it.
- Refrigerate for at least 6 hours or overnight.
- Once the time is up, the ganache should be firm but scoopable. Leave it at room temperature for 10-20 minutes to soften.
- Then, mix the ganache using a rubber spatula until it has a pipeable consistency. Transfer it into a piping bag and use it as desired. Or, you can whip it for 10 seconds to achieve a soft and fluffy consistency and use it.
Bleuenn says
Bonjour peut ton doubler les ingrédients ? ☺️