Nutella Ganache: Three Ways

5 from 1 vote

Combine Nutella and cream to make an easy hazelnut chocolate ganache to use for a Nutella sauce or Nutella ganache filling or Nutella truffles.

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: Unspecified

Servings:

Calories: 202kcal

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

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.

Nutritional estimates included here are for two tablespoons of the 2 to 1 Nutella ganache.

For a hazelnut chocolate ganache sauce to pour over ice cream, use an equal amount of Nutella.

Store all of these Nutella ganache recipes in the refrigerator for a few days. Ganache can also be frozen for longer storage.

Be careful heating or reheating ganache and heat no higher than low heat, or the Nutella may separate.