Learn how to prepare this delicious and fluffy Nutella ganache recipe at home. Made with only three ingredients, this whipped ganache frosting is perfect as a cake filling, cupcake topping or to decorate all your favorite desserts.
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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 spread - you'll have a creamy and rich chocolate ganache with a firm, velvety texture enhanced by the delicious flavor of Nutella.
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
Recipes for Nutella fans? Give these recipes a try: Muffins Nutella, Nutella coffee latte, Nutella cake, Nutella linzer cookies, Nutella frosting and Nutella macarons recipe.
Ingredients You Need
You need these ingredients to make this chocolate and Nutella ganach
Ingredients Notes
- Dark chocolate: Baking chocolate chips or chocolate bars(semi-sweet or bittersweet) chocolate couverture is perfect.
- Cream: Full-fat heavy cream with 30% fat or heavy whipping cream (double cream).
- Nutella: Nutella hazelnut chocolate spread or other chocolate nut spreads.
How to make Nutella Ganache Recipe
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Break or finely chop the dark chocolate and place in a medium bowl or in a microwave safe bowl with the Nutella (you can also melt the chocolate directly in the microwave or double boiler).
Step 2: Heat heavy cream in a medium saucepan over medium heat until simmering, then pour the hot cream over the chopped chocolate and stir with a rubber spatula until you have a liquid ganache.
Step 3: Pour the cold cream in the melted chocolate mixture and mix again until completely combined, using a hand blender, cover and leave to rest in the fridge for 4-6 hours.
Step 4: Whip the chilled chocolate ganache with an electric mixer on medium speed or in the large mixing bowl of a stand mixer fitted with the whisk attachment for about 2-3 minutes until smooth and thick.
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.
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 defrost, 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.
More Ganache Recipes
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 recipe made with semi-sweet chocolate (for topping 12 cupcakes or filling a cake with 3 layers)
Ingredients
- 100 g (3,5 oz/½ cup) Baking chocolate - 54-64% cocoa butter
- 300 ml (10 oz/1 ¼ 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 heat-resistant bowl with the Nutella.
- Heat half of the heavy cream in a saucepan until it simmers.
- Pour the hot cream over the chocolate and Nutella and let it rest for a few moments before mixing with a spatula to melt all the chocolate.
- Pour the cold cream into the ganache and mix again.
- Blend the mixture with an immersion blender to smooth the ganache.
- Cover in contact with a plastic wrap and leave in the fridge for about 4-6 hours (overnight if possible).
- Whisk the Nutella ganache with an electric mixer on low speed or in the bowl of your stand mixer fitted with a pastry whisk at low-medium speed for about 2-3 minutes until you get a creamy and firm ganache.
- Use the Nutella ganache immediately or keep it in the fridge under cling film.
Notes
Storage: Up to 4 days in the fridge.
- Prep Time: 10 minutes
- Category: Ganache, filling, frosting
- Cuisine: French
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!