When I realized that Nutella could be made into a ganache, I practically ran to the store to get a jar. Turns out it makes the shiniest, most beautiful cake drip ever, plus it tastes just like Nutella (aka chocolate hazelnut heaven) so it’s the most delicious of all ganaches in my humble opinion. If I had you at Nutella, you’re going to want to make this ganache asap and put it on everything.
This Nutella Ganache is incredibly easy to make. There are only two ingredients involved here: Nutella and heavy whipping cream (also known as double cream). If you’ve ever made my Chocolate Ganache or White Chocolate Ganache recipes, you’ll be really familiar with the technique to make it: simply bring the heavy whipping cream to a simmer, pour it over the Nutella, and whisk it until uniform. That’s it!
This Nutella Ganache goes with so many flavors and can be used as a drip, drizzle, or a cake filling. If you are planning on using it as filling between cake layers, be sure to use the Soft Fillings method detailed in this blog post to ensure it doesn’t bulge out from between your layers.
So far, I’ve paired this Nutella Ganache with my Sweet & Salty Pretzel Nutella Cake, my Banana Nutella Birthday Cake, and a NEW recipe for a Ferrero Rocher Cake that I whipped up for a huge project I’m working on (more details on that VERY soon!). I’m dreaming about putting this drip on my Oreo Cookies & Cream Cake too, because yum. Here’s a quick video to show you how it’s made:
PS if you’re into recipe videos like this one, be sure to check out my YouTube channel! I’ve got a growing collection of recipes, decorating tutorials, and my Cake Basics series in video format. Hit the Subscribe button while you’re there so you never miss a new vid.
Nutella Ganache Drip Recipe
Ingredients
- 1 Cup (300g) Nutella
- 3/4 Cup (180ml) heavy whipping cream or double cream
Instructions
- Measure the Nutella into a heat resistant bowl (glass or metal) and set aside. In a saucepan over medium-high, heat the heavy whipping cream until it begins to simmer, whisking constantly.
- Once the cream begins to simmer, remove the pan from the heat and pour the cream over the Nutella. Let it sit for about 30 seconds before whisking together until the consistency is uniform and well blended. Let it cool to room temperature before dripping the cake.
Notes
Did you make this recipe? I want to know how it went! Leave a comment below and be sure to tag @sugarandsparrowco on Instagram to show me. I love to see my recipes out there in the world!
Hi Whitney,
I’m trying to come up with something to cover a chocolate Swiss roll. It’s for my boss, and he loves Ferrero Rocher chocolates. I was hoping to find something like a Nutella ganache that I could cover the roll with, and then maybe decorate it with some of the chocolates. Anyhow, do you think this ganache could work to cover something like a chocolate Swiss roll? I was still thinking of doing the whipped cream filling since I don’t want it to become too rich or overly sweet. I would love your thoughts!
Hi Megan! This recipe is the perfect consistency for a drip or glaze, but if you reduce the heavy whipping cream amount to something like 1/3 Cup it should make for a thicker consistency ganache that would be perfect for frosting a swiss roll if you want something thicker. Hope that helps!
Bonjour, ma question va peut-être sembler bête, mais la crème à fouetter c’est quoi ? Quelle différence avec la crème classique ?
Hi there! Heavy whipping cream is the same as double cream. From a Google search it looks like it’s different than classic creme. I hope that helps!
Can you freeze nutella ganache?
Hi Julian! I haven’t tried freezing ganache before but after googling it, it seems that you can freeze it for up to 3 months. When you’re ready to use it, bring it back to drip consistency in the microwave. Hope that helps!
Can you cool this ganache and pipe rosettes ? Eager to try this topping on a Ferero rocher cheesecake.
Hi Salina! I’ve never tried that before but it sounds delicious. You could try cooling the ganache until it’s the consistency of peanut butter and then whipping it in your stand mixer to make whipped ganache. That would make for the sturdiest consistency for piping, but again, I haven’t tried it before so it would be an experiment!
Haven’t made it yet but have a question. Does it set or is it more of a sticky drip? For some reason I can’t imagine it setting without the addition of chocolate chips but I’m hopeful
Hi Esther! It definitely sets once it’s dripped on a cold cake. I didn’t have a problem with it being too sticky. Hope that helps!
I made this to stripe on my nutella biscotti and wow!! Thank you for sharing this recipe!!
Yay, Patti! I’m so happy you loved this recipe and your Nutella biscotti sounds amazing!!
Hey. Can I use this to frost and coat my cake
Hi Arwa! I’m not sure that this ganache will work as a whipped ganache for frosting a cake (I’ve never tried it), but my hunch is that it will. You’ll need to chill the ganache until it’s the consistency of peanut butter (slightly below room temp) and then whip it with your stand mixer for a few minutes. I also have a Nutella buttercream recipe here that you could use as an alternative: https://sugarandsparrow.com/pretzel-nutella-cake-recipe/
Fantatsic recipe. I have a bit left. Can you freeze the leftovers?
So happy you love this recipe as much as I do, Trish! I’ve never frozen ganache before (I always refrigerate my leftovers and use them within a few weeks) but after a quick google search it looks like you can freeze ganache for up to three months. The day before you’re ready to use it, thaw it in the refrigerator. Hope that helps!
OMG!! Just made the Nutella drip for the Oreo cookie cake… the best drip so far. Thank you for all your fantastic recipes.
Yay, Kathy! That flavor combo sounds incredible!
Can this be poured over a cold cheese cake.
Hi Shiela! It totally can. Just make sure the ganache is room temp before you pour it on. That sounds delicious!