I’m sharing my whipped chocolate Nutella ganache, known as Nutella Ganache Frosting, which adds a surprising twist to cakes, eclairs, and pies.

Jump to Recipe

I always chase a frosting that feels fancy but not fussy. This Easy Whipped Chocolate Nutella Ganache Frosting is exactly that.

Think velvet but lighter, with semisweet or dark chocolate finely chopped meeting the unmistakable hazelnut pull of Nutella or other chocolate hazelnut spread. It’s the sort of thing that turns a simple cupcake into something people remember, not just another Cupcake And Icing Recipe you forget by evening.

I use it when I want a showy finish, and sometimes I just eat it by the spoon because, well, why not. It’ll make you rethink chocolate toppings forever.

Ingredients

Print Recipe (No Advertisments)

Semisweet or dark chocolate: Rich in antioxidants, adds bitter sweet cocoa flavor, some iron and sugar.
Heavy cream: Provides fat and silkiness makes ganache luxuriously smooth, high calories.
Nutella: Chocolate hazelnut spread brings sweetness and nuttiness, mostly carbs and added sugar.
Unsalted butter: Boosts richness and spreadability gives velvety mouthfeel, adds extra fat and flavor.
Vanilla extract: Small amount lifts and rounds flavors, adds warmth and depth, almost no calories.
Powdered sugar: Sweetens and stabilizes whipped ganache, dissolves quickly and adds a fine texture.
Pinch of fine salt: Balances sweetness, enhances chocolate notes and depth, gives savory contrast.

Ingredient Quantities

8 oz (225 g) semisweet or dark chocolate finely chopped

1/2 cup (120 ml) heavy cream preferably cold

1/2 cup (150 g) Nutella or other chocolate hazelnut spread

2 tbsp (30 g) unsalted butter room temperature

1 tsp vanilla extract

1 to 2 tbsp powdered sugar sifted for extra stability and sweetness

Pinch of fine salt to taste

How to Make this

Print Recipe (No Advertisments)

1. Finely chop the 8 oz chocolate and put it in a heatproof bowl, set aside.

2. Pour the 1/2 cup heavy cream straight from the fridge into a small saucepan and heat until it just starts to steam and tiny bubbles form at the edge, do not let it boil. You can microwave it in short bursts if you like, but start with cold cream so it warms slowly.

3. Pour the hot cream over the chopped chocolate, let sit 1 to 2 minutes so the chocolate softens, then stir gently from the center until smooth and glossy. If some bits remain, a few short bursts in the microwave for 10 seconds helps.

4. Add the 1/2 cup Nutella, 2 tbsp room temperature butter, 1 tsp vanilla and a pinch of salt to the warm chocolate mixture and stir until everything is fully combined and silky.

5. Sift in 1 to 2 tbsp powdered sugar to taste and stir until dissolved, this gives extra stability and sweetness.

6. Cover the bowl directly with plastic wrap or a lid so a skin does not form and chill in the fridge until the mixture is noticeably thick and holds its shape, about 1 to 2 hours; for a quicker set, put it in the freezer and check every 10 minutes.

7. When chilled and firm enough, whip the ganache with an electric mixer on medium to medium high until it becomes light, airy and spreadable, about 2 to 4 minutes, scraping the bowl once or twice.

8. If it seems too soft after whipping, chill briefly then whip again, if it is too stiff fold in a teaspoon of warm cream or a little extra Nutella until you get the right texture.

9. Use immediately to frost pies, eclairs, cupcakes or spoon into jars, or transfer to a piping bag for neat decorating.

10. Store leftovers in an airtight container in the fridge up to 5 days, bring to room temperature and give a quick whip before using again.

Equipment Needed

1. heatproof glass or metal bowl for melting and holding the ganache
2. small saucepan to warm the cream
3. sharp knife and cutting board to finely chop the chocolate
4. silicone spatula for scraping and gentle stirring
5. whisk or wooden spoon for initial mixing
6. measuring cups and spoons for the cream, Nutella, butter, vanilla and sugar
7. electric hand mixer or stand mixer with whisk paddle to whip the ganache
8. fine mesh sieve or small sifter for the powdered sugar
9. plastic wrap or a lid to cover while chilling
10. piping bag (or jars and a spoon) for filling/serving and an offset spatula for smoothing

FAQ

Q: Can I use milk chocolate or white chocolate instead of semisweet or dark? A: Yes, you can, but it will be sweeter and softer, so you may need less cream and more chilling time. White chocolate is picky, use good quality and melt very gently or it can seize.

Q: How do I get a firm, pipeable frosting for cupcakes? A: Chill the ganache until it thickens, then whip it briefly, add a tablespoon or two of sifted powdered sugar for extra stability, chill again if needed. If it gets too stiff let it sit at room temp a bit and rewhip.

Q: Can I make this ahead and how do I store it? A: Yep, keep it in an airtight container in the fridge for up to five days, bring to room temp and rewhip before using. For longer storage freeze up to three months, thaw overnight in fridge then rewhip.

Q: My ganache looks grainy or has split, how do I fix it? A: Warm it very gently and whisk, or add a spoonful of warm cream or Nutella while whisking. An immersion blender on low often brings it back, then chill and rewhip to get the texture right.

Q: Is Nutella safe for people with nut or dairy allergies or for vegans? A: No, Nutella has hazelnuts and milk so not safe for those allergies. For vegan or nut free options use dairy free chocolate and a suitable spread or just use cocoa + a neutral vegan spread, expect different flavor and texture.

Q: Want it sweeter or firmer, what can I change? A: To firm it up use a bit less cream or more chocolate or butter, or add a little sifted powdered sugar. To loosen it add warmed cream a tablespoon at a time. Taste as you go, its easy to tweak.

Easy Whipped Chocolate Nutella Ganache Frosting Recipe Substitutions and Variations

Semisweet or dark chocolate: swap for an equal weight of good-quality chocolate chips or chopped milk chocolate. If you use milk chocolate the frosting will be sweeter and softer, so cut back or skip the powdered sugar.
Heavy cream: use 1/2 cup chilled full-fat coconut cream for a dairy-free ganache, or mimic heavy cream by stirring 1/2 cup half-and-half with 1 tbsp melted unsalted butter to raise the fat content.
Nutella: replace with the same amount of another chocolate-hazelnut spread, or try 1/3 cup hazelnut butter + 2 tbsp cocoa + 1-2 tbsp powdered sugar + pinch of salt for a quick homemade version; smooth peanut butter works too for a different flavor.
Unsalted butter: swap with an equal amount of solid coconut oil or vegetable shortening (both set firmer when chilled) or use softened margarine if you need a dairy-free option.

Pro Tips

1) Chop your chocolate extra fine and keep everything dry. Tiny bits melt faster so you use less heat, and even a drop of water will make it grainy. If it does seam a little stiff after melting, pop the bowl over barely warm water for a few seconds to loosen it, dont overdo it though.

2) Cool and chill smart not slow. Use a shallow wide bowl to chill faster, and press plastic straight onto the surface so a skin doesnt form. If youre in a hurry, check the freezer every 8 to 10 minutes so you dont freeze it solid.

3) Whip tricks for light, stable texture. Use a chilled metal bowl and medium speed, scrape sides once or twice, and stop as soon as its light and spreadable. If it turns too soft after whipping chill briefly and whip again, if it gets too stiff rescue it with a teaspoon of warm cream or a bit more Nutella and fold gently.

4) Flavor and finish hacks. A tiny extra pinch of salt makes the chocolate pop, and sifting the powdered sugar before you add it smooths things and helps stability. Use good quality chocolate 60 to 70 percent for deeper flavor, and always give leftovers a quick whip after they warm up from the fridge before using.

Easy Whipped Chocolate Nutella Ganache Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I'm sharing my whipped chocolate Nutella ganache, known as Nutella Ganache Frosting, which adds a surprising twist to cakes, eclairs, and pies.

Servings

servings

Calories

227

kcal

Equipment: 1. heatproof glass or metal bowl for melting and holding the ganache
2. small saucepan to warm the cream
3. sharp knife and cutting board to finely chop the chocolate
4. silicone spatula for scraping and gentle stirring
5. whisk or wooden spoon for initial mixing
6. measuring cups and spoons for the cream, Nutella, butter, vanilla and sugar
7. electric hand mixer or stand mixer with whisk paddle to whip the ganache
8. fine mesh sieve or small sifter for the powdered sugar
9. plastic wrap or a lid to cover while chilling
10. piping bag (or jars and a spoon) for filling/serving and an offset spatula for smoothing

Ingredients

8 oz (225 g) semisweet or dark chocolate finely chopped
1/2 cup (120 ml) heavy cream preferably cold
1/2 cup (150 g) Nutella or other chocolate hazelnut spread
2 tbsp (30 g) unsalted butter room temperature
1 tsp vanilla extract
1 to 2 tbsp powdered sugar sifted for extra stability and sweetness
Pinch of fine salt to taste

Directions

Finely chop the 8 oz chocolate and put it in a heatproof bowl, set aside.
Pour the 1/2 cup heavy cream straight from the fridge into a small saucepan and heat until it just starts to steam and tiny bubbles form at the edge, do not let it boil. You can microwave it in short bursts if you like, but start with cold cream so it warms slowly.
Pour the hot cream over the chopped chocolate, let sit 1 to 2 minutes so the chocolate softens, then stir gently from the center until smooth and glossy. If some bits remain, a few short bursts in the microwave for 10 seconds helps.
Add the 1/2 cup Nutella, 2 tbsp room temperature butter, 1 tsp vanilla and a pinch of salt to the warm chocolate mixture and stir until everything is fully combined and silky.
Sift in 1 to 2 tbsp powdered sugar to taste and stir until dissolved, this gives extra stability and sweetness.
Cover the bowl directly with plastic wrap or a lid so a skin does not form and chill in the fridge until the mixture is noticeably thick and holds its shape, about 1 to 2 hours; for a quicker set, put it in the freezer and check every 10 minutes.
When chilled and firm enough, whip the ganache with an electric mixer on medium to medium high until it becomes light, airy and spreadable, about 2 to 4 minutes, scraping the bowl once or twice.
If it seems too soft after whipping, chill briefly then whip again, if it is too stiff fold in a teaspoon of warm cream or a little extra Nutella until you get the right texture.
Use immediately to frost pies, eclairs, cupcakes or spoon into jars, or transfer to a piping bag for neat decorating.
Store leftovers in an airtight container in the fridge up to 5 days, bring to room temperature and give a quick whip before using again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.