Nutella Ganache
Rich, silky Nutella ganache made with just two ingredients. Use it as a cake filling, cupcake frosting, fruit dip, or drizzle over ice cream. You can also whip it into a fluffy frosting or chill it and roll into truffles.
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Ingredients
- 1 cup (295 g) Nutella chocolate hazelnut spread
- 3/4 cup (180 g) heavy cream
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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.
Nutrition
Calories: 139kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 11mg | Potassium: 87mg | Fiber: 1g | Sugar: 10g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
