Nutella Ganache Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Blend Ganache: Use an immersion blender to blend the mixture thoroughly, resulting in a perfectly smooth and glossy ganache texture.
- 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.
- 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.
- 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
Find it online: https://nataliereeve.com/nutella-ganache-recipe/
