Kinder Bueno ganache is a whipped chocolate ganache made with real Kinder Bueno bars and heavy cream.
If you love Kinder Bueno bars, this Kinder Bueno ganache gives you that same hazelnut-chocolate flavor in a smooth, pipeable cream you can use as a cake filling, cupcake frosting, or dessert topping.
I’m a French baker, and this is the method I use when I want a stable whipped ganache that tastes like the real candy bars—simple ingredients, clean steps, and a texture that holds up in layer cakes.
Why you'll love this recipe
- 2 ingredients Real Kinder Bueno + heavy cream
- Whips thick Smooth, fluffy, easy to pipe
- So versatile Cupcakes, cakes, tarts, jars
Ingredients you need
- Kinder Bueno bars (full-size bars), chopped
- Heavy cream (30–35% fat), divided (half hot, half cold)
Tips for this recipe
- Chop the bars small so they melt fast and evenly
- Use a high-fat, cold cream for the best whipped texture
- Blend until perfectly smooth (no wafer bits)
- Chill overnight for the thickest, most stable ganache
- Whip on medium speed and stop as soon as it holds peaks
How to make Kinder Bueno Ganache
Chop the Kinder Bueno into small pieces and place in a bowl.
Heat half the cream just to a simmer, then pour over the chocolate and let sit 2 minutes.
Stir, then add the cold cream and mix again.
Blend with an immersion blender until completely smooth.
Cover “touching” the surface and chill at least 6 hours (best overnight).
Whip the ganache on medium speed until thick, fluffy, and pipeable.
Serving suggestions
- Pipe onto chocolate cupcakes, vanilla cupcakes, or brownies
- Use as a Kinder Bueno cake filling in a chocolate layer cake
- Spread on a tart shell or spoon into dessert jars with whipped cream
Storage
Refrigerate up to 3 days in an airtight container; re-whip briefly if it firms up too much.
Recipe variations
- Kinder Maxi + Bueno mix for a milder flavor
- Add melted white chocolate for a sweeter, “white chocolate Bueno” vibe
- Make it extra hazelnut-y with a small spoon of hazelnut spread (optional)
If you’re baking a full dessert, try this ganache in my Kinder Bueno layer cake, or use it to frost my Kinder cupcakes for an easy party treat.
Recipe Questions
Can I make it ahead?
Yes—this ganache is best after chilling overnight.
Can I freeze it?
Not recommended; the whipped texture can change after thawing.
Why is it grainy?
It was over-whipped or not fully blended smooth before chilling.
More ganache & frostings
- Kinder chocolate ganache
- Whipped ganache
- Milk chocolate ganache
- Chocolate ganache
- Chocolate buttercream frosting
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Kinder Bueno Ganache
- Total Time: 10 minutes
- Yield: 12 cupcakes
Description
Recipe for Kinder Bueno ganache, perfect for filling cakes, pastries, and cupcakes (makes enough for about 12 cupcakes or one 6-inch / 15 cm layer cake).
Ingredients
- 220 g (7.8 oz) Kinder Bueno – about 10 bars
- 240 ml (1 cup) heavy cream – hot
- 240 ml (1 cup) heavy cream – cold
Instructions
- Place the chopped Kinder Bueno bars in a heatproof bowl.
- Heat half of the heavy cream until just steaming, then pour it over the chocolate. Let sit for about 10 minutes, until the wafer softens completely.
- Add the cold heavy cream and gently stir with a spatula to combine.
- Blend the mixture using an immersion blender or a blender until smooth and fluid. Let rest at room temperature for 10–15 minutes, then blend again for a perfectly smooth texture.
- Cover the ganache directly with plastic wrap and refrigerate for 4–6 hours or overnight.
- Whip the chilled ganache with an electric mixer or stand mixer until thick, smooth, and creamy.
- Use immediately to fill or frost cakes and cupcakes.
Notes
Storage: Store the unwhipped ganache covered in the fridge for up to 3 days. Whipped ganache is best used the same day.
Tips:
- Use real Kinder Bueno bars, not spreads or substitutes.
- Let the wafer soften fully before blending for a smooth finish.
- Blend twice to avoid any grainy texture.
- Whip only when the ganache is completely cold.
- Prep Time: 10 minutes
- Category: filling, frosting, ganache
- Cuisine: French
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