Chocolate Nutella Ganache

Recipes, Sweet Treats
chocolate nutella ganache
chocolate nutella ganache

Photo: Leigh Loftus

Chocolate ganache is a rich chocolate sauce that can be a filling or a frosting. It’s perfect for everything from truffles to cakes to chocolate brownies.

Although no one does chocolate ganache quite like a French patisserie, it is also quite simple to make at home.

Ganache, which looks and tastes as elegant as it sounds, is made by 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.

Whether you want to make a thick ganache (think: the filling for a truffle) or thin and silky (think: drizzled over a pound cake) — you’ll need to understand two things: proportion and temperature.

Chocolate Ganache Proportions

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 between the two is the proportion of cream to chocolate.

Glazes and icings will require a thinner consistency, or 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.

Based on weight and a 1:1 ratio (or four ounces chocolate to four 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.

Chocolate Ganache Temperature and Timing

When you heat the cream on the stovetop, you don’t need to let it reach a boil, but you want it to 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 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 taking your vanilla ice cream to the next level.

If you’ve never made ganache before, aim for the glaze consistency. You can always heat it back up if it becomes too thick, but if it’s too runny it’s harder to fix.

4.0 from 1 reviews
Chocolate Nutella Ganache
Recipe type: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup Nutella Hazelnut Spread (about half a jar)
  • ½ cup heavy cream
  • 1 teaspoon coarse sea salt
  • 1 tablespoon brandy (optional)
  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.

Shop the Recipe!

If you are planning to make chocolate Nutella ganache, you may need the following supplies:

A great sauce pan

I like this All-Clad D3 Tri-Ply Stainless-Steel Saucepan. It’s oven-safe, dishwasher-safe, super versatile for cooking, baking and chocolate Nutella ganache making.

A double boiler

Sticking with the All-Clad theme, the All-Clad Copper Core Double Boiler is not inexpensive, but it will become a staple in your kitchen forever. It’s the ultimate double-boiler trifecta with the heat-conducting properties of copper, the beauty and easy care of stainless steel, and a porcelain insert that transfers heat slowly and gently.

A high-quality whisk

Every kitchen needs a good set of whisks. If you want to go big, grab this trio from Williams-Sonoma, or start with a solo whisk that will suit your needs just fine.

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  • Reply
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    June 27, 2019 at 7:13 pm

    […] modified this Nutella ganache recipe from In Good Taste. I used the same proportions of cream and Nutella, but none of the other ingredients, and just […]

  • Reply
    March 22, 2019 at 5:06 pm


    Can I pipe this? I used to add hazelnut filling directly to chocolate ganache, and it would split. So I’m going to try this recipe. But I need to pipe this on cupcakes..will they hold shape?

    • Reply
      Maris Callahan
      March 27, 2019 at 11:18 am

      You could try — I think it might be a little bit runny. If you chill it for a few hours you should be able to pipe it. If you try it, let us know how it goes!

  • Reply
    January 1, 2019 at 12:40 pm

    Will the ganache harden coz I want to use for strawberries…(I want it to harden)

    • Reply
      Maris Callahan
      January 2, 2019 at 3:59 pm

      It should firm up a little — I’d suggest letting them rest in the fridge or even freezer before serving to harden the ganache.

  • Reply
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  • Reply
    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
        Albert Newton
        December 22, 2017 at 2:21 pm

        Can you whip this ganache a bit to make it seem a tad lighter?

        • Reply
          Maris Callahan
          December 31, 2017 at 1:29 pm

          I have not, but if you try it let us know how it goes!

  • Reply
    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
    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
      October 18, 2018 at 6:33 am

      Maybe double the Nutella or add some chopped chocolate?

  • Reply
    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.

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  • Reply
    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
    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
    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


  • Reply
    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
    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
    January 17, 2011 at 11:40 pm

    Good luck on all these exciting new career avenues!

  • Reply
    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
    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
    January 17, 2011 at 6:15 pm

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

  • Reply
    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
    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
    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
    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
    January 17, 2011 at 7:10 am

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

  • Reply
    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
    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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