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Chocolate Ganache


Creamy chocolate on biscuit base

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Rate this recipe 3.4/5 (146 Votes)


  • x15 Bourbon Biscuits
  • 100g Butter
  • 250g Peanut Butter
  • 250ml double cream
  • x2 500g Milk chocolate Bars
  • x2 500g Dark chocolate Bars


servings 16
Level of difficulty Easy
Preparation time 20mins
Cooking time 1mins
Cost Average budget


Step 1

Melt butter in pan but do not boil. Crush biscuits with the back of a rolling pin and add to butter, stir and put into bottom of a large dish. Allow this to cool for 20 minutes. Whilst this is cooling, melt the 4 chocolate bars and add the cream. Stir well. Once your biscuit base is cool cover with the peanut butter and pour the chocolate mix on top of that. Leave to set for at least an hour before cutting and serving.


Make sure the cream is at room temperature before adding to the chocolate, this stops the chocolate from setting underneath.

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