This amazing Nutella Ganache is a fantastic twist to a basic ganache recipe, and it goes lovely with ice cream, cakes, cupcakes, donuts and many more!
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I used this Nutella ganache recipe in my Ferrero Rocher Cupcakes recipe and I decided to make a more detailed post demonstrating the many different ways you can make this delicious ganache.
This post demonstrates 4 ways on how to make Nutella Ganache: filling + sauce + whipped frosting + glaze. The basic Nutella ganache recipe can be used all 4 ways, but I decided to include 4 different recipes.
Now, let's turn this orgasm in a jar (or in this case, a giant bucket) into the greatest ganache ever!
Directions
(see below for measurements and detailed instructions)
Nutella Ganache
- Measure out Nutella and place into a medium bowl.
- Cut butter into small pieces and add to the bowl with the Nutella.
- Place heavy cream and corn syrup in a saucepan and heat over medium heat until it begins to simmer.
- Remove from heat and pour over the Nutella and butter, cover the bowl and allow ganache to sit for 5 minutes.
- Uncover the bowl and use a whisk to slowly stir until it comes together to form a silky ganache.
- Let ganache sit for 15 minutes before using, or let it sit at room temperature or in the refrigerator until it is firm enough to spread onto cake layers.
Nutella Sauce
- Place heavy cream and butter in a medium saucepan and heat over medium heat until it just begins to boil.
- Remove from heat and add the Nutella. Slowly stir with a rubber spatula until smooth and silky. Stir in the corn syrup.
This is a great topping for ice cream!
Whipped Nutella Ganache Frosting
- Add Nutella, corn syrup and heavy cream to a heat-safe bowl and place over a saucepan of simmering water.
- Whisk until Nutella is melted and mixture is smooth. Stir in vanilla extract.
- Cover with plastic wrap. Let ganache sit at room temperature for 6-8 hours, or chill in the refrigerator for a few hours or overnight.
- Once ganache is firm, you can transfer it to a stand mixer bowl fitted with a whisk attachment or use the same bowl with a handheld mixer and whip the ganache on high speed until light and fluffy.
- Pipe onto cupcakes or fill and frost layer cakes.
Nutella Glaze
- Add Nutella, corn syrup and heavy cream to a heat-safe bowl and place over a saucepan of simmering water.
- Stir with a rubber spatula until Nutella is melted and mixture is smooth.
- Allow to cool slightly before dipping donuts.
Recipes using Nutella Ganache:
Ferrero Rocher Cupcakes | Ferrero Rocher Nutella Donuts
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Nutella Ganache: 4 Ways!
Filling cakes, piping cupcakes, dipping donuts, and a topping for ice cream and many other desserts. The possibilities for this Nutella Ganache are endless!
Ingredients
Nutella Ganache
- 1 cup (294g) Nutella
- ⅓ cup (75g) unsalted butter, cut into pieces (optional)
- 1 cup (240ml) heavy cream
- 2 Tablespoons (40g) light corn syrup
Nutella Sauce
- 1 cup (240ml) heavy cream
- 1 Tablespoon (15g) unsalted butter
- 1 cup (294g) Nutella
- 2 Tablespoons (40g) light corn syrup
Whipped Nutella Ganache Frosting:
- 2 cups (588g) Nutella
- 2 Tablespoons (40g) light corn syrup
- 1 cup (240ml) heavy cream
- 2 teaspoons (10ml) pure vanilla extract (optional)
Nutella Glaze
- ¾ cup (221g) Nutella
- ½ cup (120ml) heavy cream
- 1 Tablespoon (20g) light corn syrup
Instructions
For the Nutella Ganache:
- Place Nutella and butter pieces in a medium bowl. Set aside.
- Heat the heavy cream and light corn syrup in a medium saucepan over medium heat until it begins to simmer.
- As soon as mixture begins to simmer, remove from heat and pour over the Nutella and butter.
- Cover the bowl and allow to sit for 5 minutes. After 5 minutes, slowly whisk until smooth and silky. Allow to sit at room temperature for about 15 minutes before using.
- You can also cover the ganache with plastic wrap, making sure the plastic is touching the surface so a skin doesn't form. Let the ganache sit at room temperature or in the refrigerator for 6-8 hours or overnight so it becomes a spreadable consistency that can be used as a filling for cakes or a topping for cheesecakes, ice cream etc.
For the Nutella Sauce:
- Heat heavy cream and butter in a medium saucepan over medium heat until it just begins to boil.
- As soon as mixture begins to boil, remove from heat and add the Nutella. Slowly stir with a rubber spatula until fully combined and smooth. Stir in corn syrup. Allow to cool for 15 minutes before using.
- This makes a great topping for ice cream, brownies and many more desserts!
For the Whipped Nutella Ganache Frosting:
- Place Nutella, corn syrup and heavy cream in a large heat-safe bowl over a saucepan of simmering water.Whisk slowly until the mixture is smooth and combined. Remove from heat and stir in vanilla (optional).
- Cover with plastic wrap, placing the plastic directly on top of the ganache so it doesn't form a skin while chilling. Place in refrigerator for a few hours or overnight, or allow ganache to sit at room temperature for 6-8 hours until firm.
- Once ganache is firm, transfer to a stand mixer bowl fitted with a whisk attachment, or in the same mixing bowl using a handheld mixer. Whip until light and fluffy, 2-3 minutes.
- Pipe onto cupcakes, or use as a filling and frosting for a cake.
Nutella Glaze:
- Place Nutella, heavy cream and corn syrup in a medium bowl over a saucepan of simmering water. Stir constantly until the mixture is smooth and combined.
- Allow to cool slightly before dipping donuts or cupcakes etc.
Notes
All ganache can be stored in an airtight container in the refrigerator for up to 2 weeks.
Each recipe can be doubled or halved if you need to make more or less.
Bon Appétit!
Love, Dedra ❤
Christina
I used the whipped Nutella ganache as a macaron filling and it was barely firm enough to hold up inside the macarons any tips on making it firmer next time?
Camille
I made expresso cream eclairs today and the Nutella Glaze was a perfect topping! Thanks for the recipe!
Ruth
Would this make a good filling for chocolate macarons?
Dedra | QueensleeAppetit
yes!
Deepika
Is this a stable frosting? do you suggest using this in humid climate?
Dedra | QueensleeAppetit
I wouldn't say it's the most stable frosting, but if you chill the cake or cupcakes after frosting, it should hold up fine.
Karishma
Hey, how many inches of cake does the whipped ganache frosting cover? And how much will I need to cover a 7 inch cake
Dedra | QueensleeAppetit
the frosting should be able to fill and frost a 2 layer 7-inch cake. If you have more layers, you may need to double the recipe.