Learn how to make this whipped Nutella ganache — a rich chocolate-hazelnut frosting that’s smooth, pipeable, and perfect for cake filling, cupcake topping, or a glossy chocolate drip.
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This Nutella chocolate ganache is simply a dark chocolate ganache flavored with Nutella spread, a pure delight for all chocolate lovers and those who love this famous chocolate hazelnut spread.
Made with just 3 ingredients — semi-sweet chocolate, heavy cream, and Nutella — you’ll get a creamy, rich ganache with a firm, velvety texture.
Perfect for baking, you can use it to fill a cake layer, coat a cake, decorate a tart or pipe your cupcakes for any occasion.
Why you'll love this recipe
Ingredients For Nutella Ganache Frosting
You need these ingredients to make this chocolate and Nutella ganache.
- Dark chocolate – chips or bars (semi-sweet/bittersweet; couverture works best, 54–64% cocoa).
- Heavy cream – ≥30–35% fat (heavy whipping cream/double cream).
- Nutella – chocolate hazelnut spread (brand or similar).
How to Make Nutella Ganache
Break or finely chop the dark chocolate and place it in a medium, microwave-safe bowl with the Nutella (or melt the chocolate first in the microwave or over a double boiler).
Heat the heavy cream in a saucepan until simmering, then pour it over the chocolate. Let stand 1–2 minutes, then stir with a rubber spatula until smooth.
Pour the cold cream into the ganache and mix again until fully combined; blend briefly with a hand blender for a perfectly smooth texture. Cover directly on the surface and chill 4–6 hours (overnight if possible).
Whip the chilled ganache on medium speed for 2–3 minutes until smooth, thick, and pipeable. Don’t over-whip.
How to use this ganache
- Cupcake topping: Perfect topping for Nutella cupcakes, chocolate cupcakes or these vanilla bean cupcakes.
- Macaron Filling: Use as a rich filling for macarons like these Nutella macarons or these chocolate ganache macarons.
- Cake filling: Perfect chocolate Nutella ganache for chocolate cake like this chocolate birthday cake, or to make a Nutella layer cake or a Ferrero Rocher cake.
- In a tart: Ideal for topping chocolate or fruit tarts.
- Fruit Dip: Dip fresh fruit for a tasty snack.
- Drip Cake: use slightly warm (≈ 30–32°C) on a well-chilled cake.
Tips for this recipe
Storage
Fridge/room temperature: keep ganache covered in an airtight container or wrapped in plastic wrap for up to 3-4 days in the fridge.
Freezing: Ganache can be frozen when already inside a cake. However, it is not advisable to whip it after it has thawed, as this will alter its texture.
Recipe Variations
Recipe Questions
Can milk chocolate be substituted for dark chocolate?
It's possible to replace dark chocolate with milk chocolate, but you'll need to change the ratio of chocolate to cream to 1:2 (2 parts cream to 1 part milk chocolate).
Can I use any type of chocolate spread in the ganache?
This recipe specifically uses Nutella, but you can experiment with other chocolate spreads.
How long should I chill the ganache before whipping?
Chill the ganache for at least 4 hours, or until it's firm to the touch. This ensures it whips up properly.
My ganache isn't whipping up properly. What did I do wrong?
Ensure the ganache was adequately chilled before whipping. If it's too warm, it won't whip correctly. Also, using heavy cream with at least 35% fat content is crucial for the best results.
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I hope you love these whipped Nutella ganache frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Nutella Ganache
- Total Time: 10 minutes
- Yield: 12 portions
Description
Whipped Nutella ganache made with semi-sweet chocolate and heavy cream — rich, silky, and perfect for topping 12 cupcakes or filling a 3-layer cake.
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
- Break or chop the chocolate and place it in a large heatproof bowl with the Nutella.
- Heat half of the heavy cream in a small saucepan until it just starts to simmer.
- 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.
- Add the cold cream, then mix again until fully combined.
- Blend the mixture with an immersion blender for a perfectly smooth and glossy ganache.
- Cover with plastic wrap directly touching the surface and refrigerate for 4–6 hours, or overnight.
- 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.
- Use immediately for frosting or filling, or keep chilled under plastic wrap.
Notes
Storage: Store the whipped Nutella ganache in the refrigerator, covered, for up to 3 days. Bring to room temperature before using.
Tips:
- Always weigh your ingredients with a kitchen scale for the best results.
- The ganache must be fully chilled before whipping.
- If the texture turns grainy, warm it slightly (5–10 seconds) and stir until smooth.
- For a pipeable texture, refrigerate for 15–20 minutes before using.
- For a glossy drip, use at 30–32°C (86–89°F) on a cold cake.
- Prep Time: 10 minutes
- Category: Ganache, filling, frosting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 129
- Sugar: 3.8 g
- Sodium: 7.8 mg
- Fat: 10.8 g
- Carbohydrates: 6.4 g
- Protein: 1.9 g
- Cholesterol: 15.3 mg
She's incredible, I can't wait to try her out, thank you so much for the recipe, I love your blog!
Hi, what can I use if i don’t have an immersion blender?
Thanks
Hello, you can still make the recipe even if you skip the blending step. Instead, you can pass the mixture through a fine sieve to remove any lumps. The goal is to blend the cream to achieve a smooth ganache.
Could you use white chocolate instead?
Yes, you can use white chocolate instead of dark chocolate, but you'll need to adjust the ratio since white chocolate is softer and contains more fat. I’d recommend using 150 g (5.3 oz / about 1 cup chopped) of white chocolate instead of the 100 g of dark chocolate. The rest of the ingredients stay the same. Keep in mind that the ganache will be slightly sweeter and may take a bit longer to set. Let it chill well before using!