This Nutella ganache is made with just two ingredients: Nutella and heavy cream. It comes together in minutes and works as a cake filling, cupcake frosting, fruit dip, or drizzle for ice cream.
You can use it warm as a pourable sauce, let it set and roll it into truffles, or whip it into a fluffy frosting. It’s one of those recipes I come back to constantly because it’s so versatile.
If you’re looking for a simple Valentine’s Day dessert or just want to make something feel more special, this is it.
Ingredients
Ingredient Notes
- Nutella – I use name-brand Nutella, but any chocolate hazelnut spread works. Store brands are fine. I make sure to use a gluten-free one, because I have celiac disease.
- Heavy Cream – Also labeled as heavy whipping cream. Do not substitute with milk or half-and-half. You need the fat content for the ganache to set properly.
TIP
I find it really hard to measure sticky ingredients like Nutella using measuring cups, so I prefer to weigh it on a food scale. It also requires less dishes for easier cleanup!
Step-by-Step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
This Nutella ganache will harden and thicken as it sits. If you want to use it in its liquid form, use it soon after making or reheat it until it is liquid again. It should still be on the thicker side, not at all runny. You can let the Nutella ganache harden in the refrigerator and scoop it into truffles. You can also let it harden at room temperature and then whip it with an electric mixer to make whipped ganache.
Yes, you can refrigerate the ganache for about 4 hours to firm it up, then roll it into small balls to create Nutella truffles. You can coat them in cocoa powder, crushed nuts, or melted chocolate.
Yes, per Ferrero, who owns the Nutella brand, “Nutella® does not contain any ingredients derived from gluten-containing cereals: wheat, barley, rye, oats or triticale.” While it is not certified gluten-free, it does not contain any gluten ingredients.
Expert Tips
Storage instructions
- Storage: Keep in the fridge in an airtight container for up to 2 weeks.
- Freezer Option: Freeze in an airtight container or freezer bag (remove all the air from the bag) for up to 3 months. Texture may change slightly over time. Thaw in the fridge overnight before using.
- Reheating Instructions: The ganache will firm up in the fridge. Microwave in 15-second increments until smooth and pourable again.
Serving suggestions
Nutella ganache is a versatile and delicious addition to a wide range of desserts and treats. Here are some serving suggestions to help you make the most of this creamy chocolate hazelnut ganache:
- Cake Frosting: Use it as a filling in between layers of cake or frost the top of a cake in a thin layer. It pairs well with my gluten-free chocolate cake, gluten-free vanilla cake, gluten-free red velvet cake, and gluten-free mug cake.
- Cupcake Filling: Inject into the center of gluten-free chocolate cupcakes using a piping bag for a fudgy surprise!
- Crepe Filling: Spread it inside warm gluten-free crepes with bananas or strawberries.
- Cookie Sandwiches: Use it as a filling between chocolate chip cookies, chocolate cookies, or gluten-free shortbread cookies for some cookie sandwiches.
- Fruit Dip: Serve warm with strawberries, bananas, or apple slices.
- Ice Cream Drizzle: Pour it over chocolate peanut butter ice cream or strawberry ice cream.
- Doughnut Glaze: Dip warm gluten-free chocolate donuts into it after baking.
- Hot Chocolate: Stir a spoonful into peanut butter hot chocolate or regular hot cocoa.
More gluten-free desserts to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Nutella Ganache
Ingredients
- 1 cup (295 g) Nutella chocolate hazelnut spread
- 3/4 cup (180 g) heavy cream
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Place 1 cup (295 g) Nutella chocolate hazelnut spread in a heat-safe mixing bowl.
- Heat 3/4 cup (180 g) heavy cream in a small saucepan over medium heat until small bubbles form along the edges. Do not boil.
- Pour the hot cream over the Nutella. Place a plate over the bowl and let sit for 3 minutes.
- Remove the plate and whisk until smooth and glossy.
- Let cool slightly before using.
Notes
- This makes about 2 cups of ganache. Serving size is 2 tablespoons.
- For truffles, refrigerate the ganache for 4 hours until firm, then roll into balls.
- For whipped ganache, refrigerate until firm, then beat with an electric mixer for 3-4 minutes until fluffy.
- Sticky ingredients like Nutella are easier to measure by weight. I recommend using a food scale.
