Desserts
This chocolate Nutella ganache recipe transforms three simple ingredients into a velvety, ultra-smooth sauce that elevates desserts from ordinary to extraordinary. The magic lies in balancing rich chocolate and Nutella with velvety cream, creating a filling so decadent it’ll make you question why you ever bought store-bought versions.
I developed this recipe after years of testing—it’s the one that finally delivers that perfect, restaurant-quality texture without the fuss.
The process is simpler than you’d expect: melt chocolate and Nutella together, then whisk in warm cream until silky smooth. No tempering, no stress—just a few minutes of your time for a result that’s impossibly creamy and deeply flavorful.
This ganache works as a cake filling, truffle coating, or even a drizzle over fresh fruit for a luxurious touch. The key is patience during cooling; letting it set properly ensures that perfect, spoonable consistency.
What sets this apart is the balance—Nutella’s sweetness is tempered by dark chocolate’s depth, while the cream adds a luxurious mouthfeel. The result is a ganache that’s rich but not cloying, smooth enough to pipe, and bold enough to stand alone.
Trust me, once you try this, your desserts will never be the same. Ready to make it?
For extra indulgence, fold in toasted nuts, a splash of vanilla, or a hint of alcohol like Grand Marnier. Store leftovers in the fridge for up to a week, or freeze for longer shelf life. This is the ganache that’ll make your desserts unforgettable—let’s get started.
Ingredients for chocolate nutella ganache
Three core ingredients plus a few secret boosters for that restaurant-quality ganache.
| Ingredient | Amount | Notes |
|---|---|---|
| Dark Chocolate Bars 🍫 | 8 oz | 70% cocoa or higher, chopped |
| Nutella 🍫 | ½ cup | Original flavor, unsweetened |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for best texture |
| Unsalted Butter 🧈 | 2 tbsp | For extra richness (optional) |
| Vanilla Extract 🍈 | ½ tsp | Pure, high-quality preferred |
| Granulated Sugar 🍚 | 1 tbsp | Adjusts sweetness balance |
| Pinch of Salt 🧂 | ⅛ tsp | Enhances chocolate flavor |
The chocolate is non-negotiable—70% cocoa or higher gives that deep, bittersweet backbone. Ghirardelli or Lindt squares melt beautifully, but chop your own bars for even texture. Nutella? Original flavor only—none of that hazelnut spread nonsense. I always grab the big tub from Costco when it's on sale, but the small jars work too. Pro tip: if your chocolate has waxy coating, rub it between paper towels before melting—it makes all the difference. And trust me, the full-fat heavy cream is worth it for that velvety finish.
No Nutella? Substitute equal parts chocolate hazelnut spread (like Ferrara), but it won't be identical. Short on chocolate? Add 1 extra tbsp of Nutella, but reduce cream by 1 tbsp to keep balance. Want it smoother? Warm the cream to 110°F before mixing—just enough to melt the chocolate completely without scrambling it. The butter is optional but adds that professional richness. European-style butter like Plugrá has more fat and melts better, but regular unsalted works too. No vanilla extract? 1 tsp vanilla sugar is a decent swap, though fresh extract is ideal.
This ganache thickens as it cools—let it sit 10 minutes before using. For cake fillings, warm it slightly to pipe easily. Keeps 1 week refrigerated in an airtight container, or 3 months frozen between parchment layers. I portion mine into small jars so I can grab exactly what I need. Need to thin it? Warm it gently with 1 tsp cream. Too thick? Chill it longer or add a splash of cream. The butter version? Even better for dipping—just don't overmix once it's set.
Why You'll Love This Recipe
- I swear by this combo: just melt chocolate and Nutella together, then fold in cream. No fancy techniques—just heat, stir, and let the richness do the work.
- Two-Ingredient Magic: I swear by this combo: just melt chocolate and Nutella together, then fold in cream. No fancy techniques—just heat, stir, and let the richness do the work.
- Rich, Twice the Joy: That first bite? Pure decadence. The dark chocolate’s deep bite pairs perfectly with Nutella’s hazelnut sweetness, while the butter and vanilla tie it all into something dangerously smooth.
- Dessert for Any Day: Spread it on toast for breakfast, drizzle over pancakes, or use it to fill cupcakes. Honestly, I’ve even eaten it straight from the bowl—no judgment here.
Step-by-step instructions for chocolate Nutella ganache
Here's how to create velvety-smooth ganache that balances rich chocolate with Nutella's signature sweetness.
Chop the Dark Chocolate Bars
Begin by finely chopping the 8 oz dark chocolate bars into small, even pieces—about the size of a pea. The smaller the pieces, the faster and more evenly they'll melt. I like to use a sharp chef's knife for this step, working in batches if needed to keep the chocolate cool. Place the chopped chocolate in a medium heatproof bowl and set it aside.
Here's the thing—chocolate melts best when it's at room temperature, but not too warm. If your kitchen is warm, you can speed this up by placing the bowl in a larger bowl of warm (not hot) water for 2-3 minutes. Just make sure no water gets into your chocolate mixture, as even a little liquid can ruin the smooth texture we're aiming for.
Heat the Heavy Whipping Cream
In a small saucepan, gently heat the 1 cup heavy whipping cream over medium-low heat until it begins to simmer—you'll see small bubbles forming around the edges. This should take about 3-4 minutes. The cream should be hot but not boiling vigorously, as that can cause the chocolate to seize when combined.
While the cream heats, add the 2 tbsp unsalted butter to the saucepan. Stir until the butter melts completely into the cream, creating a smooth, homogeneous base. This butter addition later adds a luxurious richness that pairs perfectly with the Nutella. Once the cream reaches a gentle simmer, remove it from the heat immediately to prevent overheating.
Combine Chocolate and Cream
Pour the hot cream mixture over the chopped dark chocolate in the heatproof bowl. Let it sit for 1 minute to allow the chocolate to soften slightly from the steam. Then, using a silicone spatula, gently stir the mixture in small circles, working from the center outward. This method helps the chocolate melt more evenly and prevents any lumps from forming.
After 2-3 minutes of stirring, the mixture should begin to look glossy and smooth. If you notice any unmelted chocolate pieces, simply place the bowl over a pot of barely simmering water (double boiler method) for 30 seconds to help melt them completely. The goal here is to create a silky, homogeneous ganache with no graininess.
Incorporate Nutella and Seasonings
Once the chocolate is completely melted and the mixture is smooth, stir in the 0.5 cup Nutella using the silicone spatula. The Nutella will thicken the ganache slightly, so work gently to incorporate it evenly. Next, add the 0.5 tsp vanilla extract, 1 tbsp granulated sugar, and 0.125 tsp pinch of salt, stirring continuously until fully combined.
Here's where it gets fun—the vanilla extract adds depth, the sugar balances the bitterness of the dark chocolate, and the pinch of salt enhances all the flavors. The ganache should now have a velvety texture and a rich, complex aroma. If the mixture appears too thick, you can gently reheat it over a double boiler for 15-20 seconds, stirring constantly, until it reaches a pourable consistency.
Cool and Use Your Ganache
Transfer the ganache to a clean bowl and let it cool at room temperature for 10-15 minutes, stirring occasionally. The ganache will thicken as it cools, but it should remain smooth and spreadable. If you're using it for dipping or drizzling, let it cool slightly longer until it reaches a thicker, more manageable consistency.
This ganache is incredibly versatile—use it to dip strawberries, drizzle over cakes, or layer between cookies for decadent treats. Store any leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. When ready to use again, simply reheat gently over a double boiler until smooth.
Pro Tips For Making Chocolate Nutella Ganache
- Chop Chocolate Small: Use a sharp knife or pulse in a food processor until it’s tiny—think sea salt crystals, not chocolate chips. I learned this the hard way after ending up with clumps that made my ganache grainy. The smaller the pieces, the smoother the melt.
- Heat Cream Slowly: Warm the heavy cream over medium-low heat until it just simmers—no boiling. After burning three batches, I finally realized Nutella hates hot spots. A gentle simmer (90-95°F) keeps the flavors balanced and prevents that weird, bitter edge.
- Temper the Butter: Cut the cold unsalted butter into small cubes and let it sit in the warm Nutella-chocolate mixture for 30 seconds before stirring. This isn’t the prettiest method, but it works: the butter melts evenly, giving you that ultra-silky texture without seizing.
- Strain for Perfection: Pour the melted mixture through a fine-mesh sieve into your bowl—yes, even if you’re impatient like me. It removes any stray chocolate bits or Nutella lumps, guaranteeing a velvety finish. Takes 10 seconds but makes all the difference.
Storing and reheating your chocolate nutella ganache
Fridge Storage Essentials
Store your chocolate Nutella ganache in an airtight container—I use glass jars with silicone seals from Weck—to maintain its silky texture for up to 1 week. The key is letting it cool completely before sealing, or condensation will make it grainy.
I portion mine into 4-ounce servings for easy use, labeling each jar with the date. Place it in the coldest part of your fridge (usually the back shelf) to prevent flavor degradation. 💫
Freezer Preservation
For longer storage, freeze ganache in parchment-lined silicone molds or small jars, leaving ½-inch headspace for expansion. It keeps beautifully for 3 months—just thaw in the fridge overnight before using. To reheat, microwave in 10-second bursts on low power, stirring between each interval until smooth.
Avoid the microwave if you plan to pipe it, as uneven heating can cause separation. For professional results, use a double boiler instead. ❄️
Reheating for Smooth Texture
If your ganache thickens too much in the fridge, warm it gently over a double boiler (never direct heat) until it reaches 100°F—just enough to make it pourable. Stir constantly to prevent seizing. For extra smoothness, add 1 tsp heavy cream while reheating.
If it separates, whisk vigorously or strain through a fine-mesh sieve to restore its velvety consistency. The butter version handles reheating better than the basic recipe. 🔥
Thinning for Decorating
Need a thinner consistency for drizzling? Warm 1 tsp cream to 110°F and whisk it into the ganache until silky. For a glossy finish, brush the surface with a pastry brush while warm.
If it’s too runny, chill for 10 minutes to thicken slightly. I often use this technique when decorating Nutella-stuffed pastries or chocolate-dipped strawberries. 💛
Avoiding Common Issues
Grainy texture? Your chocolate may have overheated—next time, use a thermometer to keep cream at 180°F max. If it seizes, whisk in 1 tsp warm cream and strain. For extra shine, add ½ tsp vegetable glycerin (found in baking sections) when reheating.
And always let it cool slightly before storing—hot ganache creates condensation, which ruins texture. Trust me, these small tweaks make all the difference. ✨
Nutrition facts
Frequently asked questions
Can I use milk chocolate instead of dark chocolate in this recipe?
The recipe is designed for dark chocolate (70% cocoa or higher) to balance Nutella's sweetness and add depth. Milk chocolate would make the ganache overly sweet and less refined. For a similar effect, try 60% dark chocolate instead—it'll still deliver that rich flavor while keeping the balance.
How do I fix grainy ganache?
Graininess usually means the chocolate overheated. To fix it, whisk in 1 teaspoon warm heavy cream and strain through a fine-mesh sieve for a silky finish. For future batches, use a thermometer to keep cream at 180°F max and avoid boiling.
Can I make this ganache without butter?
Yes! The butter adds richness but isn't essential. Simply omit it and reduce the cream by 1 tablespoon to maintain balance. For extra depth, replace it with 1 teaspoon vanilla bean paste or a splash of Grand Marnier. The texture will be slightly lighter but still luscious.
What’s the best way to use this ganache for desserts?
This ganache shines as a cake filling, truffle coating, or drizzle for fruit. For cakes, warm it slightly to pipe easily. For truffles, chill until firm, roll in cocoa powder, and store in the fridge. For a showstopper, layer it between Nutella-stuffed cookies or use it to fill chocolate shells.
Why did my ganache separate?
Separation happens when fat (from butter or Nutella) and liquid (cream) aren’t properly emulsified. Whisk vigorously or reheat gently over a double boiler while stirring constantly. For extra insurance, add ½ teaspoon vegetable glycerin when reheating to restore shine.