A strawberry on a wooden skewer that has been dipped into Nutella ganache over a bowl of more ganache.

This Nutella ganache is made with just two ingredients: Nutella and heavy cream. It comes together in minutes and works as a cake filling, cupcake frosting, fruit dip, or drizzle for ice cream.

You can use it warm as a pourable sauce, let it set and roll it into truffles, or whip it into a fluffy frosting. It’s one of those recipes I come back to constantly because it’s so versatile.

If you’re looking for a simple Valentine’s Day dessert or just want to make something feel more special, this is it.

Ingredients

Ingredient Notes

Nutella – I use name-brand Nutella, but any chocolate hazelnut spread works. Store brands are fine. I make sure to use a gluten-free one, because I have celiac disease.
Heavy Cream – Also labeled as heavy whipping cream. Do not substitute with milk or half-and-half. You need the fat content for the ganache to set properly.

TIP

I find it really hard to measure sticky ingredients like Nutella using measuring cups, so I prefer to weigh it on a food scale. It also requires less dishes for easier cleanup!

Step-by-Step instructions

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Place the Nutella in a heat-safe bowl. A white saucepan with heavy cream simmering in it.

Heat the heavy cream in a small saucepan over heat. Bring the heavy cream to a simmer, but do not boil. A glass mixing bowl with Nutella covered in warm heavy cream before mixing together.

A glass mixing bowl with Nutella covered in warm heavy cream before mixing together.

Pour the warm heavy cream over the Nutella. Place a plate over the bowl and let steam for 3 minutes. a glass mixing bowl of warm heavy cream and Nutella being whisked together.

a glass mixing bowl of warm heavy cream and Nutella being whisked together.

Remove the plate and begin to stir the heavy cream and Nutella together. It will slowly start to come together. A close up shot of Nutella ganache being whisked with a wire whisk in a glass mixing bowl.

A close up shot of Nutella ganache being whisked with a wire whisk in a glass mixing bowl.

Keep whisking until the ganache forms a chocolatey, creamy sauce. Let cool briefly before using. Nutella ganache being drizzled into a glass ramekin on a plate of fresh strawberries.

Nutella ganache being drizzled into a glass ramekin on a plate of fresh strawberries.

Serve and enjoy!

Recipe FAQs

Does ganache harden or stay soft?

This Nutella ganache will harden and thicken as it sits. If you want to use it in its liquid form, use it soon after making or reheat it until it is liquid again. It should still be on the thicker side, not at all runny. You can let the Nutella ganache harden in the refrigerator and scoop it into truffles. You can also let it harden at room temperature and then whip it with an electric mixer to make whipped ganache.

Can I make Nutella truffles with this ganache?

Yes, you can refrigerate the ganache for about 4 hours to firm it up, then roll it into small balls to create Nutella truffles. You can coat them in cocoa powder, crushed nuts, or melted chocolate.

Is Nutella gluten-free?

Yes, per Ferrero, who owns the Nutella brand, “Nutella® does not contain any ingredients derived from gluten-containing cereals: wheat, barley, rye, oats or triticale.” While it is not certified gluten-free, it does not contain any gluten ingredients.

Expert Tips

Don’t let the cream boil. Heat it until you see small bubbles forming along the edges of the pan, then remove from heat. Overheated cream can make the ganache gritty.
Cover the bowl before whisking. After pouring the hot cream over the Nutella, place a plate over the bowl for 3 minutes. The steam softens the Nutella and makes it easier to whisk smooth.

Storage instructions

Storage: Keep in the fridge in an airtight container for up to 2 weeks.
Freezer Option: Freeze in an airtight container or freezer bag (remove all the air from the bag) for up to 3 months. Texture may change slightly over time. Thaw in the fridge overnight before using.
Reheating Instructions: The ganache will firm up in the fridge. Microwave in 15-second increments until smooth and pourable again.

A ramekin of nutella ganache with a skewered strawberry dipped into it on a plate of whole strawberries with a pink linen napkin next to it.

Serving suggestions

Nutella ganache is a versatile and delicious addition to a wide range of desserts and treats. Here are some serving suggestions to help you make the most of this creamy chocolate hazelnut ganache:

Cake Frosting: Use it as a filling in between layers of cake or frost the top of a cake in a thin layer. It pairs well with my gluten-free chocolate cake , gluten-free vanilla cake , gluten-free red velvet cake , and gluten-free mug cake .
Cupcake Filling: Inject into the center of gluten-free chocolate cupcakes using a piping bag for a fudgy surprise!
Crepe Filling: Spread it inside warm gluten-free crepes with bananas or strawberries.
Cookie Sandwiches: Use it as a filling between chocolate chip cookies , chocolate cookies , or gluten-free shortbread cookies for some cookie sandwiches.
Fruit Dip: Serve warm with strawberries, bananas, or apple slices.
Ice Cream Drizzle: Pour it over chocolate peanut butter ice cream or strawberry ice cream .
Doughnut Glaze: Dip warm gluten-free chocolate donuts into it after baking.