Chocolate Nutella Ganache

Recipes, Sweet Treats
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chocolate nutella ganache

Photo: Leigh Loftus

Chocolate ganache, that amazing chocolate concoction we use for everything from filling truffles to glazing cakes to topping already decadent rich chocolate brownies, is quite simple to make at home. Knowing how to make chocolate ganache — be thick ganache (think: the filling for a truffle) or thin and silky (think: drizzled over a pound cake) — requires understanding just two things: proportion and temperature.

Ganache, which looks and tastes as elegant as it sounds, is the simple process of introducing finely chopped chocolate to very warm cream, waiting a few minutes for the chocolate to melt, and then stirring until it blends together and you can no longer resist licking the spoon.

Though the process is simple, there are two things here that you need to understand.

Proportion

The chocolate ganache that you roll into truffles calls for the same ingredients — and almost the same process — as the ganache you use to glaze your cakes. The important difference: the proportion of cream to chocolate. Glazes and icings will require a thinner consistency which translates to a higher percentage of cream. A thicker glaze for frosting or for rolling into truffles needs to be stiffer, so the chocolate percentage is higher.

Just when you thought you understood all of that, we’re actually taking the chocolate and instead substituting Nutella. It’s cruel, we know.

Chocolate Ganache Proportions

Based on weight and a 1:1 ratio (or 4 ounces chocolate to 4 ounces cream), these are the proportions for various types of chocolate ganache.

  • Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
  • Chocolate truffles: 2:1, two parts chocolate to one part cream.
  • Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.

Temperature and Timing

When you heat the cream on the stovetop, you don’t need to let it reach a boil, but just become hot enough to melt the chocolate (or in this case, Nutella).  Chop your chocolate, or in the case of Nutella, add it a spoonful at a time so that it melts creamy and easily.

It’s important too, that you use your ganache while it’s at the right temperature for whatever you’re making. A still-warm ganache will pour easily over a cake and form a glaze. If it’s too warm, though, it may be too loose and if it’s too cool, it will be too stiff to pour. At the end of the day, this one requires some judgment call. Keep an eye on your ganache and be ready to use it in the appropriate window. If it has cooled and stiffened too much, you can always  reheat it over a double-boiler or in a bowl atop a pot of simmering water until it reaches the proper consistency.

chocolate nutella ganache

Photo: Leigh Loftus

This ganache is the perfect consistency for glazing a cake, drizzling over your favorite chocolate brownie recipe or for spicing up vanilla ice cream. If you’ve never made ganache before, aim for the glaze consistency, since you can always heat it back up if it becomes to thick but if it’s too runny, it’s trickier to fix.

4.0 from 1 reviews
Chocolate Nutella Ganache
Author: 
Recipe type: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup Nutella Hazelnut Spread (about half a jar)
  • ½ cup heavy cream
  • 1 teaspoon coarse sea salt
  • 1 tablespoon brandy (optional)
Instructions
  1. Place the nutella into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and pour over the nutella. Whisk until smooth. Stir in the sea salt and brandy, if desired.
  2. Let the ganache to cool slightly before pouring over a cake, cupcakes or ice cream. If you're using it to top a cake, start at the center and work outward.
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35 Comments

  • Reply
    Portlandgirl
    January 2, 2017 at 2:51 pm

    I made this for my husband’s b-day/new year’s eve party for 19 people and they all commented it was too salty. I think it would be perfectly fine and wonderful minus the salt.

    • Reply
      Maris Callahan
      January 9, 2017 at 2:18 pm

      Thanks for the feedback! I love the salty + sweet combo, but you could certainly adjust to your liking. Happy Birthday!

  • Reply
    Andrea
    November 22, 2016 at 10:59 pm

    Hello, do you have the grams for this recipe?

    • Reply
      Maris Callahan
      December 10, 2016 at 1:41 pm

      I am sorry, I do not. I’m sure you can find an online conversion tool though if you Google it!

  • Reply
    Sharifah
    June 5, 2016 at 9:14 am

    How do i make nutella ganache for mini nutella tarts which i can keep the nutella tarts in bottles for storage?
    A ganache for mini tarts that doesnt melt n stiff but when bite its soft inside.

  • Reply
    mandy
    May 8, 2016 at 9:20 pm

    Can this recipe be used for a layer cake filling?

    • Reply
      Maris Callahan
      May 10, 2016 at 1:00 am

      It might not be thick enough, but you could certainly try it! Let us know how it goes.

  • Reply
    Arwa Amin
    July 27, 2015 at 1:34 pm

    thank u sooooo much for this wonderful recipe
    it tastes yummy looking forward for new receipes.

  • Reply
    Letter N « the amazing bake
    February 18, 2013 at 6:31 pm

    […] Ganache recipe from: http://ingoodtasteblog.net/in_good_taste/2011/01/chocolatenutella-ganache.html […]

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    […] Nutella Ganache Recipe from: In Good Taste […]

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  • Reply
    Dana
    February 2, 2011 at 4:44 am

    Eeeee! I’m so excited for you! What a brave and wonderful step you are taking, especially since it is going to get you out here for a visit! I’m sorry the pound cake didn’t work out. Maybe we can make one when you visit? It is temperamental…

  • Reply
    polwig
    January 18, 2011 at 3:15 pm

    This Nutella Ganache looks amazing, just like your new upcoming life. There is nothing better then designing your own destiny

  • Reply
    E.P.
    January 18, 2011 at 1:27 pm

    Congrats on the life changes! That is SO exciting/scary/thrilling to just jump out on your own, and I cannot wait to hear more about it because I know you are going to rock. 🙂
    Also, this chocolate nutella ganache looks like something I need in my life right now…

  • Reply
    The Food Hunter
    January 18, 2011 at 2:21 pm

    Congratulations…

  • Reply
    Dawn
    January 18, 2011 at 6:54 am

    Wow congratulations! I would LOVE to get out of my cubicle job and do something similar but haven’t found the exact jumping point yet. Good luck to you and I can’t wait to see your blog changes.
    (I had to comment on this post because anything Nutella makes me weak in the knees).

  • Reply
    Rebecca_C
    January 18, 2011 at 11:33 am

    Hey Maris I had no idea you were leaving the full time biz too! Congrats…
    Sounds like we’re on similar paths…though you’re already light years ahead of me in terms of a plan (moving to a new state and growing a person have slowed me down). We should definitely keep in touch…I’ll keep my eyes out for oops to collaborate. All the best…

  • Reply
    theresa clarkson farrell
    January 18, 2011 at 9:22 am

    good luck – kudos to you for following your passions! but “left over” nutella I don’t think thats ever happened – lol- will gleefully buy more nutella to make this ganache.

  • Reply
    Kate
    January 17, 2011 at 11:40 pm

    Good luck on all these exciting new career avenues!

  • Reply
    Ben
    January 17, 2011 at 10:59 pm

    The ganache sounds so good. Nutella makes anything taste better. Good luck in your new job(s)! 🙂

  • Reply
    Molly
    January 17, 2011 at 10:26 pm

    Congrats, Maris! Can’t wait to see the revamp! I prefer my nutella straight up, with a spoon, but this looks like it might do 🙂

  • Reply
    Christina @ Sweet Pea's Kitchen
    January 17, 2011 at 10:02 pm

    Oh my gosh, this ganache looks amazing! I love nutella! 🙂

  • Reply
    Heidi Renée
    January 17, 2011 at 8:27 pm

    Wow, congratulations! You are going to rock the freelance thing, and I can’t wait to see the new stuff around here.

  • Reply
    mandy
    January 17, 2011 at 6:15 pm

    The ganache sounds fantastic. Also, huge congrats to you and making the move to freelancer!

  • Reply
    Shannon
    January 17, 2011 at 12:52 pm

    congrats! and wow. what a way to start 😉 this looks heavenly… it’d be all i had not to eat it directly from the spoon!

  • Reply
    Joanne
    January 17, 2011 at 12:21 pm

    Mega congrats on the career change chica! I wish you tons of happiness!
    Moan. Nutella. How could you do this me?

  • Reply
    kat
    January 17, 2011 at 11:58 am

    Good luck on the new ventures!

  • Reply
    and flowers pick themselves
    January 17, 2011 at 9:30 am

    you had me at nutella 🙂
    xo Alison

  • Reply
    Sommer@ASpicyPerspective
    January 17, 2011 at 8:52 am

    Mmmm, nutella! What wouldn’t taste better dipped in this?!?

  • Reply
    Lauren at KeepItSweet
    January 17, 2011 at 7:55 am

    Congrats on this new part of your life! Nutella Ganache sounds like a perfect way to celebrate:-)

  • Reply
    Sylvie @ Gourmande in the Kitchen
    January 17, 2011 at 7:19 am

    I’ll be making this for sure, as I always seem to have an opened jar of Nutella in the house 🙂 Best of luck with your freelancing, it’s great that you are getting to do what you really love.

  • Reply
    deeba
    January 17, 2011 at 7:10 am

    Does certainly look inviting … good luck on your freelance ventures!

  • Reply
    Jamie
    January 17, 2011 at 5:43 am

    Hello Maris, it has been way too long since I’ve visited and we have lost sight of each other 🙁 But I am so thrilled for you that you have taken a courageous leap out of the cubicle and into freelance writing, your passion! Good luck! And wow how I am going to try this recipe! Fabulous!

  • Reply
    daryl
    January 17, 2011 at 5:00 am

    Congratulations on your new venture! You are a bright talented young woman and the future is all yours!!! I look forward to all the exciting things ahead for you.

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