Chocolate Peanut Butter Ganache

Chocolate Peanut Butter Ganache on
This chocolate peanut butter ganache recipe might just be my downfall. It’s no secret that I love chocolate, and that I love love LOVE the combination of chocolate and peanut butter together. I’m not sure why it never occurred to me to make a chocolate peanut butter ganache, but once the idea hit me, it had to happen. NOW.

Inspiration struck while I was sitting in a cafe in downtown Barcelona, staring at a counter full of perfect little pastries. Some of the croissants were dipped in chocolate and some were covered with nuts. I asked the woman behind the counter is she has any that had both nuts and chocolate, and she shook her head no. Just then, it was like a bolt of lightening struck my head. Could you imagine a pastry that was filled with a chocolate peanut butter ganache? Well, dear reader, very soon you won’t have to just imagine it.

Below is my recipe for the ganache, and then in a few weeks I’ll post the pastry recipe when I get to a kitchen to test it (I’m still in Spain, so access to a kitchen isn’t as common as I’d like, though I did find time to test this recipe). For now, I trust that you’ll find a range of suitable uses for this incredibly rich, velvety, peanut buttery chocolate syrup. And when you do, please leave a comment and let me know what you’re doing with it!

Allergy note: In this recipe you can easily substitute any nut butter you like, or in the case of a nut allergy, try soy or sunflower seed butter.

Chocolate Peanut Butter Ganache
Recipe type: Dessert
Cuisine: French
Cook time: 
Total time: 
This dark chocolate peanut butter ganache recipe has such a smooth, velvety texture that you'll want to eat it by the spoonful, right out of the pot. Yield: Makes about 2 cups of ganache, enough for an 8-inch cake.
  • 12 ounces bittersweet chocolate, chopped finely
  • 1 1/4 cup heavy whipping cream (or 1 cup light cream)
  • 1 1/2 teaspoon unsalted butter
  • 1/4 cup creamy peanut butter
  • 1/4 teaspoon salt (optional, if you like it extra salty)
  1. Pour chopped chocolate (or chocolate chips) into a metal mixing bowl.
  2. Stirring constantly over a low flame, heat whipping cream, butter and peanut butter in a small saucepan until the peanut butter is completely incorporated into the milk. The sauce should just about reach the boiling point, but don’t let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you’re using a thermometer, heat it to about 180°F (82°C).
  3. Immediately pour hot cream and peanut butter over chocolate and use a fork to beat until completely smooth.
  4. Pour over a cake, onto an ice cream sundae, or into what I’ll argue is the best milkshake you've ever had. Refrigerate ganache for up to a week, but make sure to seal it well to avoid it picking up strange flavors that are floating around your refrigerator.



If you like this chocolate peanut butter recipe, check out these other recipes:

Tweet Facebook Pin It


Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Comments from other ninjas:

  1. Elizabeth, blogger for SunButter says

    Hi Stephanie,
    Mmmmmm – thanks for the inspiration! I’m making this with SunButter (since I blog for them, after all) this afternoon, planning to serve it over piles of raspberries, strawberries and blackberries to a gaggle of 12-year-old girls who are “studying” here. Can’t wait to try it!

    • Stephanie Stiavetti says

      It would work fine, it just wouldn’t be as smooth – but it would still taste great. And the texture might make it more interesting. Hrmm.

  2. Elizabeth, blogger for SunButter says

    RAVE reviews, Stephanie! I omitted the salt and used half whipping cream and half, half-and-half. Good results. Now I need to have someone hide it in the refrigerator so I can’t find it. Thanks again for the inspired creation.

    • Stephanie Stiavetti says

      Wow, thanks! You know, now that you mention it, I might try a version with regular milk or soy or almond milk. Thanks for the inspiration. :)

  3. Sonnda says

    I’m with you on the chocolate and peanut butter combo. Two of my favourite foods, and awesome together. Can’t wit to try this. Looks so silky.


  1. […] few weeks ago I shared my chocolate peanut butter ganache recipe, which I’ve been dreaming about ever since. I’ve got all sorts of idea of what I can do […]

  2. […] Try drizzling it around a slice of plain cheesecake, or pouring it over the top of a frosted cake like you would a ganache. Personally, I love this sauce drizzled onto cream puffs, spiking a baked brie, and stirred into a […]