Step 1

Pour chopped chocolate (or chocolate chips) into a metal mixing bowl.

Step 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).

Step 3

Immediately pour hot cream mixture over chocolate. Let sit for 1 minute. Starting at the very center and making small circles, use a fork or small whisk to stir gently until the center becomes a glossy, completely smooth brown. Once the core of the ganache is formed, begin stirring in wider circles to incorporate the rest of the cream and chocolate.

Step 4

Let ganache sit at room temperature for 3 hours to thicken up a bit. If you'll using it for something where you need a very thin consistency, you can use it immediately.

Step 5

When it's a consistency you like, pour ganache over a cake, onto an ice cream sundae, or into what I’ll argue is the best milkshake you've ever had.

Step 6

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. Bring to room temperature before using.