This Nutella Ganache recipe is creamy, glossy, and perfect for cakes, cupcakes, or desserts. With only three ingredients, you'll have a versatile topping that works as a glaze, frosting, or filling. Use it straight from the bowl or whip it for a lighter texture.
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Why This Nutella Ganache Recipe Works
This Nutella ganache recipe is smooth, glossy, and full of hazelnut-chocolate flavor. With only three ingredients, you'll have a versatile topping that can be used as a glaze, filling, or frosting. Unlike a traditional ganache, the Nutella adds creaminess and sweetness, making it easier to whip and spread on cakes or cupcakes. It sets with a beautiful finish while still staying soft enough to cut through.
Use Hot Cream, Not Boiling Cream
Heat your cream until it's hot but not boiling. If it boils, the fat separates and your ganache can turn grainy. The sweet spot is when you see little bubbles forming around the edges but no full boil. That gentle heat melts everything smoothly and gives you a glossy finish. I like to stir the cream slowly as it warms to keeps the temperature even and avoid overheating. This small step makes all the difference for creamy Nutella ganache every single time.
Nutella Ganache Ingredients
- Dark Chocolate: Use 14 oz (400 g) of good quality dark chocolate. It gives the ganache a rich flavor and silky texture. Choosing high-quality chocolate really makes a difference here.
- Heavy Cream: You'll need ¾ cup (180 ml) of heavy cream, heated until hot but not boiling. The cream adds a smooth, velvety consistency and helps blend everything together. Keeping it just below boiling prevents the ganache from splitting.
- Nutella: Add ⅓ cup (100 g) of Nutella for that signature hazelnut chocolate flavor. It makes the ganache creamy, glossy, and a little sweeter than classic ganache.
Step-by-Step: How to Make Nutella Ganache
Step 1: Prepare the Chocolate
Chop the dark chocolate into small, even pieces and place them in a heatproof bowl. Smaller pieces melt more evenly when the hot cream is added.
Step 2: Heat the Cream
Pour the heavy cream into a small saucepan and warm it over medium heat until it's hot but not boiling. Look for tiny bubbles forming around the edges. Avoid letting it boil, as this can cause the ganache to split and turn grainy.
Step 3: Combine Cream and Chocolate
Pour the hot cream over the chopped chocolate in the bowl, making sure all the pieces are covered. Let it sit for one minute without stirring to allow the heat to soften the chocolate.
Step 4: Add Nutella and Mix
Add the Nutella, then gently whisk or stir with a spatula. Start mixing from the center and slowly move outward until everything blends into a smooth, glossy ganache.
Step 5: Fix Lumps if Needed
If any lumps remain, microwave the mixture for 20 seconds and stir again until completely smooth.
Step 6: Cover and Cool
Place cling wrap directly on the surface of the ganache to stop a skin forming. Leave it at room temperature for about 3 hours until it thickens. Timing may vary depending on the room temperature.
Step 7: Check the Consistency
Once cooled, the ganache should be thick, creamy, and easy to spread, like peanut butter. If it's too runny, let it sit longer. If it firms up too much, gently rewarm to soften before using.
Now your Nutella Ganache is ready to use for layering and covering cakes, decorating cupcakes, filling macarons, cookie sandwiches, whoopie pies, or topping brownies!
Pro Tips for the Best Nutella Ganache
- Tip 1: Heat the Cream Gently. Warm the cream slowly and keep a close eye on it. If it boils, the fat separates and the ganache can turn grainy. Medium heat is best, and you'll know it's ready when tiny bubbles form around the edges of the pan. I like to give it a gentle stir as it heats so the temperature stays even. This way, the cream blends smoothly with the chocolate and Nutella for a silky finish.
- Tip 2: Get the Right Consistency. Nutella ganache changes texture as it cools, so patience is key. After mixing, leave it at room temperature for about 3 hours until it thickens to a spreadable texture, like peanut butter. If it's still too soft, let it sit a bit longer. If it sets too firm, gently rewarm it in short bursts and stir until smooth again. Adjusting the consistency makes it easy to use for frosting cakes, glazing desserts, or filling macarons.
- Tip 3: Whip for a Lighter Texture. Once the ganache has cooled and thickened, you can whip it for a fluffy, mousse-like finish. Use a hand mixer on medium speed for 2 to 3 minutes until it lightens in color and becomes airy. Be very careful not to overwhip, because the ganache can split and curdle if pushed too far. When done right, this whipped version pipes beautifully on cupcakes and spreads easily over cakes, all while keeping that rich Nutella flavor.
Nutella Ganache Variations and Substitutions
- Switch the chocolate: Use milk chocolate for a sweeter finish or dark chocolate for a richer flavor. Both blend beautifully with Nutella.
- Try a different spread: If you don't have Nutella, another hazelnut or chocolate spread will still give you a creamy, glossy ganache.
- Add a flavor twist: A spoonful of espresso powder turns it into mocha ganache, while a splash of hazelnut liqueur gives it more depth.
- Whip it up: Whipped Nutella ganache makes a light frosting that's perfect for piping onto cupcakes or filling layer cakes.
How To Use Nutella Ganache
- Layer and Cover Cakes: Use the ganache to layer between cake layers and cover the entire cake for a rich and smooth finish. It works perfectly under fondant for a professional look.
- Cupcake Frosting: Pipe the ganache on top of cupcakes for a decadent frosting. You can also use it as a filling inside the cupcakes for an extra surprise.
- Macaron Filling: Sandwich the ganache between macaron shells for a delicious filling that adds a creamy, chocolate-hazelnut flavor.
- Cookie Sandwich Filling: Spread the ganache between two cookies for a delightful cookie sandwich. It pairs well with chocolate chip cookies, shortbread, or oatmeal cookies.
- Whoopie Pie Filling: Use the ganache to fill whoopie pies for a luxurious treat that enhances the classic dessert with a Nutella twist.
- Brownie Topping: Spread the ganache over our Nutella Brownie Cupcakes for a rich and glossy finish. It adds an extra layer of chocolatey goodness to your brownies.
- Fruit Dip: Serve the ganache as a dip for fresh fruits like strawberries, bananas, or apple slices. The combination of chocolate and hazelnut with fresh fruit is irresistible.
- Ice Cream Topping: Drizzle warm ganache over ice cream for an instant, luxurious dessert. It hardens slightly on contact, creating a delightful texture contrast.
- Pastry Filling: Fill pastries like eclairs, cream puffs, or doughnuts with the ganache for a delicious twist on classic pastries.
- Deep Dish Cookie Filling: Makes a fantastic filling for Deep Dish Cookies.
How to Store Nutella Ganache
Nutella ganache keeps well, which makes it easy to prepare ahead of time. Store it in an airtight container in the fridge for up to one week. When you're ready to use it, let it sit at room temperature until it softens, or warm it gently in short bursts if you need it spreadable right away.
For longer storage, you can freeze Nutella ganache for up to two months. To use, thaw it in the fridge overnight, then bring it back to room temperature before stirring. A quick whisk will help restore its creamy texture.
Buttercream and Frosting Recipes
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- Mars Bar Buttercream (No Icing Sugar Needed)
- Pineapple Buttercream (No Powdered Sugar Added)
Common Questions for Nutella Ganache
Keep leftover ganache in an airtight container in the fridge for up to one week. When you're ready to use it, let it sit at room temperature until it softens, or gently rewarm it in the microwave in short bursts, stirring until smooth.
Yes, Nutella ganache freezes well. Place it in an airtight container and freeze for up to three months. Thaw overnight in the fridge, then let it come to room temperature before stirring it back to a creamy texture.
Absolutely. This ganache sets firm enough to create a smooth, stable base that works beautifully under fondant. It holds its shape but still cuts easily when serving the cake.
You can use a different hazelnut spread if needed, but the flavor and texture will vary slightly depending on the brand. Nutella tends to give the most consistent results.
It usually takes about 3 hours at room temperature for the ganache to cool and thicken to a spreadable texture. Warmer or cooler kitchen temperatures can make this time shorter or longer.
Yes, you can whip Nutella ganache once it has cooled and thickened. Use a hand mixer on medium speed and beat for 2 to 3 minutes until it lightens in color and turns fluffy. Be careful not to overwhip though, because the mixture can split and curdle if beaten for too long.
Ganache can split if the cream is too hot or if it's overmixed. The fat separates from the liquid and makes it look grainy. Don't worry, you can usually fix it by adding a splash of warm cream and whisking gently until it comes back together.
Nutella Ganache (3 Ingredients)
INGREDIENTS
- 400 g (14 oz) dark chocolate
- 180 ml (¾ cups) heavy cream hot
- 100 g (⅓ cups) Nutella
EQUIPMENT
INSTRUCTIONS
- Add the dark chocolate to a heatproof bowl.
- Heat the cream on the stovetop to just below boiling point. Pour the hot cream over the chocolate.
- Let sit for one minute.
- Add the Nutella.
- Mix until smooth and fully blended.
- If lumps remain, microwave for 20 seconds and stir again.
- The mixture will become thick, glossy, and smooth when ready.
- Cover with cling wrap touching the surface to prevent a skin from forming.
- Let sit at room temperature for 3 hours to cool and thicken. More or less time may be needed depending on the weather.
- It is ready to use when it reaches the consistency of peanut butter.
NOTES
- Heat the cream gently until hot but not boiling. Boiling can cause Nutella ganache to split and turn grainy.
- Let the ganache sit at room temperature to thicken to a spreadable consistency, similar to peanut butter.
- If the ganache sets too firm, rewarm it in short bursts in the microwave and stir until smooth again.
- For a lighter texture, whip the cooled ganache with a hand mixer for 2 to 3 minutes. Be careful not to overwhip, as it can split and curdle.
- Nutella ganache works beautifully under fondant, as a stable cake filling, or whipped into a frosting for cupcakes.
Alyson says
Great to pipe. Unfortunately it went hard when set, which isn’t so great on top of cupcakes. I had to put the cupcakes in the microwave to soften it again.
Fay says
You can increase the amount of cream to get a softer version. You will need to experiment with proportions as too much cream will make it too soft to pipe. In that case, you can whip it briefly to thicken.
Fay says
Such and easy recipe and really yummy!
Fay says
Glad you lime it! It's one of may faves 🙂