Chocolate Peanut Butter Ganache

May 13, 2016


Warm 1/2 cup creamy peanut butter in a microwave until slightly pourable, about 20 seconds. Combine the peanut butter with 1 tablespoon of peanut oil and 1 cup of Velvety Smooth Milk Chocolate Ganache and mix with an electric mixer until thoroughly blended.


Makes about 2 pounds of ganache

Preparation Time

Prep time: 10 mins
Cooking time: 15 mins
Cooling time: 2 hours
Chilling time: 3 to 4 hours

Special Toolbox

  • Large, heavy saucepan (3 quarts or larger)
  • Plastic sealable storage container
  • 1-1/2  cups heavy cream
  • 1-1/2 pounds of milk chocolate (at least 32 percent), chopped


  1. In a large, heavy saucepan, bring the cream to a boil over a medium-high heat. Remove the pan from heat.
  2. Immediately add the chocolate to the pan and whisk until smooth.
  3. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
  4. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate overnight before using.
  5. Ganache will keep refrigerated for up to three months.

Chef’s Secret

Cream doubles in size when it is brought to a boil; be sure to use a large enough saucepan. For 1-1/2 cups of cream, you will need a 3-quart saucepan or larger.


The Easy Fill Despositing Machine, shown below, is an easy way to fill shell moulded praline with ganaches.

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