Nutella Ganache: 4 ways! ~ Recipe | Queenslee Appétit (2024)

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:

1. Place Nutella and butter pieces in a medium bowl. Set aside.
2. Heat the heavy cream and light corn syrup in a medium saucepan over medium heat until it begins to simmer.
3. As soon as mixture begins to simmer, remove from heat and pour over the Nutella and butter.
4. 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.
5. 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:

1. Heat heavy cream and butter in a medium saucepan over medium heat until it just begins to boil.
2. 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.
3. This makes a great topping for ice cream, brownies and many more desserts!

For the Whipped Nutella Ganache Frosting:

1. 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).
2. 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.
3. 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.
4. Pipe onto cupcakes, or use as a filling and frosting for a cake.

Nutella Glaze:

1. 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.
2. 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.