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/1/2 cup) Baking chocolate - 54-64% cocoa butter
- 300 ml (10 oz/1 1/4 cups) Heavy cream - full-fat 30-35%
- 130 g (1/2 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