Nutella Ganache Recipe

Introduction

Nutella Ganache is a decadent, creamy chocolate spread perfect for frosting, filling, or enjoying on its own. Combining rich baking chocolate with smooth Nutella and whipped cream creates a luscious treat that’s simple to make but impressively delicious.

Ingredients

• 100 g (3.5 oz / ½ cup) baking chocolate – 54–64% cocoa solids
• 300 ml (10 oz / 1¼ cups) heavy cream – full fat, 30–35%
• 130 g (½ cup) Nutella spread

Instructions

1. Step 1: Break or chop the chocolate and place it in a large heatproof bowl with the Nutella.
2. Step 2: Heat half of the heavy cream in a small saucepan until it just starts to simmer.
3. Step 3: Pour the hot cream over the chocolate and Nutella. Let it sit for 1–2 minutes, then stir with a spatula until the chocolate melts and the mixture is smooth.
4. Step 4: Add the cold cream, then mix again until fully combined.
5. Step 5: Blend the mixture with an immersion blender for a perfectly smooth and glossy ganache.
6. Step 6: Cover with plastic wrap directly touching the surface and refrigerate for 4–6 hours, or overnight.
7. Step 7: Once chilled, whip the Nutella ganache with an electric mixer on low–medium speed for about 2–3 minutes, until it’s creamy and holds soft peaks.
8. Step 8: Use immediately for frosting or filling, or keep chilled under plastic wrap.

Tips & Variations

• Use good quality baking chocolate with 54–64% cocoa solids for a balanced flavor and smooth texture.
• For a stiffer ganache, chill longer before whipping, or whip a little longer to stiffen the peaks.
• Try flavoring with a splash of espresso or a pinch of cinnamon to enhance the chocolate and hazelnut notes.
• Substitute Nutella with other chocolate hazelnut spreads if desired.

Storage

Store Nutella ganache covered with plastic wrap in the refrigerator for up to 3 days. Before using, allow it to come to room temperature and, if needed, gently re-whip to restore its creamy texture. Ganache can also be frozen for up to a month; thaw overnight in the fridge before whipping and using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of baking chocolate?

Milk chocolate is sweeter and contains more milk solids, which may affect the ganache’s texture and sweetness. It can work but expect a softer ganache and sweeter flavor.

What can I use Nutella ganache for?

It’s perfect as a frosting for cakes and cupcakes, a filling for pastries and sandwich cookies, or even a rich dip for fruit and biscuits.

Nutella Ganache Recipe

Print Recipe

★★★★★

4.5 from 104 reviews

A rich and creamy Nutella ganache made with baking chocolate, heavy cream, and Nutella spread. Perfect for frosting, filling, or decadent dessert toppings, this ganache is smooth, glossy, and whipped to soft peaks for an irresistible texture.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 20 minutes
• Yield: Enough ganache to frost or fill a 9-inch cake or about 12 cupcakes
• Category: Dessert
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Ganache Ingredients

• 100 g (3.5 oz / ½ cup) baking chocolate – 54–64% cocoa solids
• 300 ml (10 oz / 1¼ cups) heavy cream – full fat, 30–35%
• 130 g (½ cup) Nutella spread

Instructions

1. Prepare Chocolate and Nutella: Break or chop the baking chocolate into small pieces and place it in a large heatproof bowl along with the Nutella spread to prepare for melting.
2. Heat Cream: Pour half of the heavy cream into a small saucepan and heat it on medium until it just starts to simmer, avoiding boiling to preserve cream texture.
3. Combine Cream with Chocolate and Nutella: Pour the hot cream over the chocolate and Nutella mixture. Let it sit undisturbed for 1–2 minutes to soften the chocolate, then gently stir with a spatula until the chocolate completely melts and the mixture becomes smooth.
4. Add Cold Cream: Add the remaining cold heavy cream into the chocolate mixture and stir again until fully combined to achieve the right consistency for the ganache.
5. Blend Ganache: Use an immersion blender to blend the mixture thoroughly, resulting in a perfectly smooth and glossy ganache texture.
6. Chill Ganache: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 4–6 hours or overnight to allow the ganache to set properly.
7. Whip Ganache: Once chilled, use an electric mixer on low to medium speed to whip the ganache for 2–3 minutes until it becomes creamy and holds soft peaks, perfect for frosting or filling.
8. Use or Store: Use the whipped Nutella ganache immediately for frosting or filling desserts. If not using right away, keep it chilled under plastic wrap to maintain freshness.

Notes

• Use good-quality baking chocolate with 54–64% cocoa solids for the perfect balance of flavor and smoothness.
• Ensure the cream is full-fat (30–35%) for the richest texture and flavor.
• Do not boil the cream; just bring it to a simmer to avoid curdling or burning.
• Pressing plastic wrap directly on the surface helps prevent a skin from forming on the ganache.
• For a firmer ganache, refrigerate overnight.
• This ganache works beautifully as both a frosting and a filling in cakes, cupcakes, and other desserts.

Keywords: Nutella ganache, chocolate ganache, Nutella frosting, dessert filling, creamy ganache, whipped ganache