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