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Rich, peanutty, and irresistibly creamy—this peanut butter ganache comes together in a matter of minutes.

With just a quick stir and a handful of easy-to-find ingredients, you’ll have a versatile topping or filling that adds a touch of indulgence to any dessert.

Recipe Info

This recipe is:

Rich and peanutty. White chocolate and peanut butter come together for a silky-sweet ganache with just the right hint of salty flavor.
Simple but adaptable. Melt the chocolate with cream, stir in peanut butter, and you’re done. Need it thinner? Add more warm cream. Want it thicker? Let it cool, or pop it in the fridge.
Perfect for all sorts of treats. Drizzle over cakes, top eclairs, or fill macarons. This ganache works anywhere you want a creamy, peanutty finish.

Making peanut butter ganache for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Ingredients and Substitutes

White chocolate. A decent-quality white chocolate is all you need. Melting chocolate (callets) also works well.
Heavy cream. I use regular 30% fat heavy cream, but a 36% fat option is fine if you want a bit firmer ganache.
Creamy peanut butter. Choose a variety that contains only peanuts (and perhaps salt) for the best results. If your peanut butter is extra smooth and easy to spread because of added oils, reduce the heavy cream by about 10%. Then, only add more cream if the ganache ends up too thick.
Salt. A pinch or two can enhance the overall flavor and balance the sweetness, especially if you’re using unsalted PB.

Step-by-Step: How to Make Peanut Butter Ganache

Prep chocolate. Roughly chop the white chocolate and place it in a heatproof bowl.

Chopped white chocolate in a bowl — Chop the white chocolate and place in a heatproof bowl

Warm the cream. Heat the heavy cream on the stove until it’s hot but not boiling. You’ll know it’s ready when small bubbles form around the edges and pop right back up after stirring. Remove from the heat.

Cooking the heavy cream — Heat the cream until small bubbles form at the edges

Combine with chocolate. Pour the hot cream over the chopped chocolate and let it sit for a minute. Then, stir until the chocolate is fully melted and incorporated.

Adding heavy cream — Pour hot cream over the chopped white

Stirring in the heavy cream — Pour hot cream over the chopped white

Stir in peanut butter. Add the room temperature peanut butter and stir until it’s fully combined.
Add salt. Taste the ganache and add a pinch or two of salt to enhance flavor. Stir well and repeat if needed.

Adding the peanut butter — Stir in the peanut butter until combined

Stirring in the peanut butter — Stir in the peanut butter until combined

Cool. Let the ganache sit on the counter, stirring occasionally, until it reaches the consistency you need (pourable for glazing, firmer for piping). To speed this up, place the bowl in cold water and stir. Thanks to the peanut butter, this ganache is fairly thick from the get-go. So if you need it to pour over a cake or top eclairs, you’ll probably use it soon after making it.

Smooth ganache — Stir the ganache until it reaches the desired consistency

Refrigerate or use. Once it’s at the desired consistency, use it right away or transfer it to the fridge.

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Tips

Ensure smooth melting. If you spot any stubborn chocolate bits, pour the ganache back into the pot and warm it on low for a minute or two until everything melts. An immersion blender can also help give you that velvety texture.

Using an immersion blender to smoothen the ganache — Heat ganache on low to melt stubborn bits, or blend for smoother texture

Adjust heavy cream. Peanut butter will thicken the ganache pretty quickly. If you need a thinner consistency—say, for pouring over a cake—warm some heavy cream and stir it in, one tablespoon at a time, until you reach the texture you want. Just remember that adding more cream means it won’t set as firmly.

Make it creamier. This PB ganache is quite heavy on peanut butter, both in flavor and texture. If you’d prefer it creamier and less peanut-buttery, add more white chocolate and heavy cream. Keep the ratio of 3 parts white chocolate to 1 part heavy cream (by weight).
Soften in a warm water bath. Once it sets, the ganache can get pretty firm. To soften it, fill a large bowl with warm tap water and place the ganache container in it. Stir as soon as the bottom and sides start to melt, and keep going until it’s as soft as you’d like.

Nutty and rich peanut butter ganache for macarons — Nutty and rich peanut butter ganache for filling macarons

Storage

You can store this ganache sealed tightly in the fridge for 3 to 4 days. Warm it up before using.

Similar Recipes to Try

Looking for more? Check out the following recipes:

Peanut butter pastry cream. Love PB and need a customizable filling? Pastry cream fits the bill perfectly.
Earl Grey ganache. Earl Grey infused ganache, ideal for filling macarons, topping eclairs, and more.
Brown butter ganache. Simple yet delightful ganache. Definitely worth trying out if you’re looking for an unusual flavor.