Try this Chocolate Nutella Ganache recipe, or contribute your own.
- Carbohydrate 72.9563400042304 g
- Cholesterol 224.090000207732 mg
- Fat 100.362840056103 g
- Fiber 6.04800010681152 g
- Protein 8.74010000310839 g
- Saturated Fat 73.8303520349232 g
- Serving Size 1 1 recipe (429g)
- Sodium 94.264000057619 mg
- Sugar 66.9083398974189 g
- Trans Fat 5.34691200289308 g
- Calories 1220 calories
Step-by-step
- Place chopped chocolate in a large mixing bowl.
- Add Nutella and butter to bowl.
- Heat cream in a saucepan until very warm, not quite boiling but a good simmer.
- Pour hot cream over chocolate and whisk until chocolate and butter are melted and well-blended.
- Allow ganache to set for a little bit before using. You can also make the ganache a day ahead and store in the refrigerator, just bring to room temperature and whisk before spreading. If you make it ahead and it's too thick to spread you might have to heat it just a little. Will keep in the refrigerator several days.
Thermal Mechanics of the Pour
The ingredient list fails to mention that chopping the semi-sweet chocolate into uniform quarter-inch pieces dictates whether the mixture emulsifies properly. When hot cream hits the bowl, residual heat must melt both the chocolate and the butter without seizing the cocoa solids. Heat the heavy cream until bubbles form around the edge of the saucepan at roughly 180 degrees Fahrenheit, just below a rolling boil, ensuring sufficient thermal energy to melt the fats.
Avoiding Common Kitchen Pitfalls
Many cooks ruin emulsions by introducing moisture or using chocolate chips coated in stabilizers that prevent smooth melting. Avoid standard chocolate chips entirely because their paraffin additives interfere with the velvety finish required for a proper spreadable consistency. Whisking too aggressively from the start incorporates excess air bubbles that ruin the glossy appearance of the finished emulsion.
Setting and Storage Windows
Allowing the mixture to rest undisturbed for thirty minutes at room temperature achieves the ideal viscosity for piping or spreading. Storing leftovers in a sealed container in the refrigerator preserves usability for up to five days, provided the batch returns to room temperature and receives a vigorous re-whisking before application.
