This 3-ingredient Nutella Ganache is a game-changer for your baking. It's perfect for layering and covering cakes and works well under fondant. Use it to decorate cupcakes, fill macarons, cookie sandwiches, whoopie pies, or top brownies.
Its rich and smooth texture adds a touch of chocolatey goodness to any dessert. Quick to make and versatile, it’s a must-have recipe for every baker. Try this simple ganache for an easy addition to your sweet creations.
Use Hot Cream not Boiling Cream
Boiling cream can cause it to split. When cream boils, the fat separates from the liquid, making it grainy. To prevent this, heat the cream just below boiling point, where small bubbles form around the edges but it doesn’t fully boil. This keeps your ganache smooth and creamy.
Stir the cream gently while heating to keep the temperature even and avoid overheating. This simple step ensures a perfect ganache every time.
Ingredients in Nutella Ganache
Dark Chocolate: You'll need 400 grams (14 oz) of dark chocolate for this recipe. Dark chocolate provides a rich, deep flavor and smooth texture to the ganache. Make sure to use high-quality chocolate for the best results.
Heavy Cream: Use 180 milliliters (¾ cup) of heavy cream, heated just below boiling point. The cream adds a velvety texture and helps to blend the chocolate and Nutella smoothly. Be careful not to boil the cream, as this can cause it to split.
Nutella: Add ⅓ cup (100 grams) of Nutella. This hazelnut spread gives the ganache a unique flavor and creamy consistency. The Nutella also makes the ganache slightly sweeter and more decadent.
How To Make Nutella Ganache
Step 1: Prepare the Chocolate
Chop the dark chocolate into small, even pieces. Place the chocolate in a heatproof bowl. Chopping the chocolate ensures it melts evenly when the hot cream is added.
Step 2: Heat the Cream
Pour the heavy cream into a small saucepan. Heat the cream over medium heat until it reaches just below boiling point. You’ll notice small bubbles forming around the edges of the pan. Do not let the cream boil, as this can cause it to split and create a grainy texture.
Step 3: Combine Cream and Chocolate
Pour the hot cream over the chopped dark chocolate in the heatproof bowl. Make sure all the chocolate pieces are covered by the cream. Let the mixture sit undisturbed for one minute. This resting period allows the hot cream to soften the chocolate.
Step 4: Add Nutella and Mix
After the mixture has sat for one minute, add the Nutella. Using a whisk or a spatula, start mixing the chocolate, cream, and Nutella together. Begin mixing slowly from the center and gradually work your way outwards. Continue stirring until the mixture is smooth and fully blended.
Step 5: Smooth Out Lumps (if necessary)
If you notice any lumps in your ganache, you can microwave the mixture for 20 seconds. Stir again until the ganache is completely smooth and glossy.
Step 6: Cover and Cool
Cover the Nutella Ganache with cling wrap, ensuring the wrap touches the surface of the ganache. This prevents a skin from forming on the top. Let the ganache sit at room temperature for about 3 hours to cool and thicken. The exact time needed can vary depending on the room temperature.
Step 7: Check Nutella Ganache Consistency
After cooling, check the consistency of the ganache. It should be thick and spreadable, similar to peanut butter. If it's too runny, let it sit a bit longer. If it’s too thick, you can gently warm it to soften it up.
Now your Nutella Ganache is ready to use for layering and covering cakes, decorating cupcakes, filling macarons, cookie sandwiches, whoopie pies, or topping brownies!
Fay's Top Tips
Tip 1: Heating the Cream
It's important not to overheat the cream. If the cream boils, it can split and create a grainy texture. To prevent this, heat the cream slowly over medium heat until you see small bubbles forming around the edges. Stir occasionally to keep the temperature even and avoid burning. This way, the cream will blend smoothly with the chocolate and Nutella, giving you a perfect ganache.
Tip 2: The Right Consistency for Nutella Ganache
The Nutella Ganache needs to be the right consistency for different uses. After mixing, let it cool at room temperature for about 3 hours. This thickens it to a spreadable texture, like peanut butter. If it's still too runny, let it sit longer. If it gets too thick, gently reheat it in short intervals, stirring until it's just right. Adjusting the ganache this way makes it versatile for everything from cake layers to macaron fillings.
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.
Buttercream and Frosting Recipes
- Mars Bar Buttercream
- Pineapple Buttercream (No Powdered Sugar Added)
- Aero Buttercream – Mint Condensed Milk Frosting
- Raspberry Buttercream
Common Questions for Nutella Ganache
Store leftover ganache in an airtight container in the refrigerator for up to one week. When you’re ready to use it, gently reheat the ganache in the microwave in short intervals, stirring until smooth.
Yes, you can freeze ganache. Place it in an airtight container and freeze for up to three months. Thaw in the refrigerator overnight and gently reheat before use.
Yes, this ganache is perfect for using under fondant. Its smooth and firm consistency helps create a stable base for the fondant to adhere to.
Yes, you can use a different hazelnut spread, but the taste and texture may vary slightly depending on the brand and ingredients of the spread.
It typically takes about 3 hours for the ganache to cool and thicken at room temperature. However, the exact time may vary depending on the room temperature.
Nutella Ganache 3-Ingredient Recipe
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
- Ensure the heavy cream is just below boiling point to avoid splitting the cream.
- If using for macarons or cookie sandwiches, let the ganache cool completely for a firmer texture.
- Store any leftover ganache in an airtight container in the fridge for up to a week.
- For a quicker cooling process, place the ganache in the fridge, checking every 30 minutes.
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.