Learn how to make this whipped Nutella ganache — a smooth, pipeable chocolate-hazelnut frosting for cakes and cupcakes.
This Nutella ganache is a simple dark chocolate ganache boosted with Nutella for a rich, chocolate-hazelnut flavor everyone loves.
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
- Easy & Fail-Proof – Quick whipped chocolate ganache made with simple steps.
- Nutella Flavor – Rich chocolate-hazelnut taste in every bite.
- Perfect Frosting – Smooth, pipeable, ideal for cakes, cupcakes, and macarons.
Ingredients you need
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).
Tips for this recipe
- Use good chocolate – A quality dark chocolate gives the best flavor and texture.
- Chill fully before whipping – The ganache must be cold and firm.
- Whip gently – Use a hand mixer and stop as soon as it becomes thick and smooth.
- Refrigerate after piping – Let decorated cakes chill 1–2 hours for a stable finish.
How to Make Nutella Ganache
Chop the dark chocolate and place it in a microwave-safe bowl with the Nutella. Melt together in the microwave or over a double boiler.
Heat the heavy cream until simmering, then pour it over the chocolate. Let it sit 1–2 minutes, then stir until the ganache is smooth.
Add the cold cream to the ganache and blend briefly for a smooth finish.
Cover and chill 4–6 hours, then whip 2–3 minutes until thick and pipeable (don’t over-whip).
How to use this ganache
- Cupcake topping – Pipe it on chocolate, vanilla or Nutella-style cupcakes.
- Macaron filling – Use it as a rich, creamy filling for chocolate or Nutella-flavored macarons.
- Cake filling – Spread it between cake layers for a Nutella chocolate cake or a Ferrero-style finish.
- Tart topping – Spoon it over a baked tart shell for a smooth chocolate–hazelnut layer.
- Fruit dip – Serve slightly warmed to dip fresh fruit.
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
- Nutella buttercream – Add Nutella to a classic whipped buttercream for a light, fluffy chocolate-hazelnut frosting.
- Chopped hazelnuts – Mix in finely chopped hazelnuts for extra texture and a stronger nutty flavor.
- Whipped Nutella frosting – Combine mascarpone and heavy cream with Nutella for a soft, airy frosting.
- Firm chocolate ganache – Make a firmer chocolate ganache if you need a stable frosting for covering cakes.
- White chocolate Nutella ganache – Blend Nutella into a white chocolate ganache for a sweeter, creamier version.
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.
More Nutella Recipes
- Nutella cake
- Nutella macarons
- Nutella stuffed cookies
- Nutella whipped cream frosting
- Nutella cupcakes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. 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
Ludivine
She's incredible, I can't wait to try her out, thank you so much for the recipe, I love your blog!
Maritza
Hi, what can I use if i don’t have an immersion blender?
Thanks
Fadela
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.
Tash
Could you use white chocolate instead?
Fadela
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!
Pam
Can I make the ganache without whipping it? Last time I did it kept melting.
Fadela
You can, but I don’t recommend it for this recipe.
Without whipping, the Nutella ganache stays too soft and will melt even faster.
If you need a stable filling, use a classic Nutella ganache (higher chocolate ratio) instead.
Mel
Would it be good to cover the cake as a base for fondant please?
Fadela
Hi! I wouldn’t use this Nutella whipped ganache under fondant — it’s too soft and won’t stay firm enough.
For fondant, stick to a classic ganache or a stable buttercream base.