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Nutella Ganache


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5 from 1 review

  • Author: Fadela
  • 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/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

  1. Break or chop the chocolate and place it in a large heat-resistant bowl with the Nutella.
  2. Heat half of the heavy cream in a saucepan until it simmers.
  3. 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.
  4. Pour the cold cream into the ganache and mix again.
  5. Blend the mixture with an immersion blender to smooth the ganache.
  6. Cover in contact with a plastic wrap and leave in the fridge for about 4-6 hours (overnight if possible).
  7. 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.
  8. 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