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