Chocolate Peanut Butter Ganache

Who doesn’t love the sweet and salty combination of chocolate and peanut butter? Add some fresh cream and you have yourself a gorgeous ganache. Use it as a frosting for cupcakes and layer cakes, a filling for macarons and whoopie pies….or — as I’ve been known to do — enjoy it simply on its own. It’s rich but so irresistible.

Feel free to use smooth or crunchy peanut butter and milk, dark or maybe even white chocolate. I haven’t actually tried that last one but white chocolate peanut butter ganache sounds all kinds of amazing…definitely something to put on my to-do list! 😉


  • 220ml fresh cream
  • 200g chocolate
  • 50g peanut butter
  1. Break up the chocolate in to a medium-sized bowl and add the peanut butter.
  2. Gently heat the cream in a medium-sized saucepan over a low heat. At the first hint of a simmer, take the pan off the heat.
  3. Pour the warm cream over the chocolate and peanut butter, stirring well until everything is completely combined.
  4. Leave it to cool for five to ten minutes; then pop the bowl in the fridge for 2 – 3 hours or until it has firmed up.
  5. Enjoy! It’s best used within 48 hours but can keep for up to 3 days.

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