Nutella Ganache: Three Ways
Did you ever think, “I wonder if I can turn Nutella into a Nutella sauce or a Nutella cake filling or a Nutella truffle?” Well, you can, and it’s easy, with a chocolate hazelnut ganache made from Nutella and cream.
So read on for all the variations and tips and tricks how to make ganache with Nutella. Or just grab your Nutella jar, hit that Jump to Recipe button, and let’s make a hazelnut chocolate ganache!
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Ingredients
Nutella takes the place of melted chocolate in these hazelnut chocolate ganache variations. Nutella is made with sugar, milk, palm oil, cocoa, hazelnuts, lecithin and vanillin, which shares some similarity to milk chocolate but with added hazelnuts and lower amounts of chocolate.
Do you love Nutella? Check out my other Nutella recipes including Nutella blondies, Nutella banana bread, Nutella waffles, Nutella babka, or Nutella pop tarts.
Heavy cream serves a few purposes in ganache. The cream creates a smooth and silky texture and helps ganache set as it cools.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Up the hazelnut flavor with some Frangelico and make Frangelico sours to go along!
- Change it up from a Nutella ganache to a peanut butter ganache.
Recipe tips and tricks
Just like you can vary the chocolate to cream ratio in chocolate ganache, you can vary this recipe depending on its purpose. Go with a one to one ratio for a thin Nutella sauce to pour over ice cream, two to one for a cake filling, or add chocolate for Nutella truffles.
Nutella sauce
To make a Nutella sauce you can pour over ice cream, warm heavy cream over low heat and mix with an equal amount of Nutella. This 1 to 1 ratio will stay somewhat liquid even in the refrigerator, or you can re-warm it in a pot over low heat.
Nutella ganache filling
A 2 to 1 ratio of Nutella to heavy cream makes a thicker hazelnut chocolate ganache that can be poured when warm and becomes firm at room temperature. It will harden even more in the fridge but will lose a bit of its shine.
Beat your 2 to 1 chocolate hazelnut ganache with a bit of butter for a ganache frosting or drip the Nutella ganache on the cake. You can also use this Nutella filling for Nutella thumbprint cookies.
Nutella truffles
The ganache in a 2 to 1 chocolate to cream ratio can be used as the centers for truffles like in these coffee truffles. However, when I used a 2 to 1 and even 4 to 1 ratio of Nutella to heavy cream, the ganache remained too soft to roll or shape.
I finally got great results with a 2 to 1 to 1 ratio of Nutella to cream to chopped chocolate. Chill the hazelnut chocolate ganache until firm, roll into tablespooon-sized balls, and coat the centers with cocoa or blanched hazelnuts.
Recipe FAQs
The ganache can be kept at room temperature for a few hours. However, because of the cream, all ganache should be stored in the refrigerator.
Yes, any of these variations can be frozen.
Yes, but please be careful heating or reheating Nutella or the Nutella ganache. Be sure to heat no higher than low heat, or the Nutella may separate.
Related candy recipes
Looking for recipes for other candies and sweets? Check out:
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Recipe
Nutella Ganache: Three Ways
Ingredients
- ½ cup (120 milliliters) heavy cream
- 1 cup (296 grams) Nutella
- 1 tablespoon Frangelico or other nut liqueur optional
- 4 ounces (133 grams) semisweet or bittersweet chocolate chopped, if making Nutella truffles
Instructions
- Heat the heavy whipping cream over low heat until barely simmering with small bubbles along the outside of the pot.½ cup (120 milliliters) heavy cream
- Remove the pot from the heat and add in the Nutella, optional chocolate (if making Nutella truffles), and optional Frangelico. Stir until completely smooth.1 cup (296 grams) Nutella, 1 tablespoon Frangelico or other nut liqueur, 4 ounces (133 grams) semisweet or bittersweet chocolate
- If making a 1 to 1 Nutella ganache, use immediately or pour into a clean glass container to cool in the refrigerator.If making a 2 to 1 Nutella ganache drip, let the ganache cool enough before using so that it thickens and doesn't immediately run off the cake, but it should still be warm enough to pour smoothly.If making Nutella truffles, chill the pot in the refrigerator for two to three hours. Scoop tablespoons of ganache using a spoon or cookie scoop, and roll the Nutella ganache into a smooth bowl. Coat with cocoa or chopped hazelnuts.
Notes
Nutrition
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