Chocolate Hazelnut Ganache

1. 1

   Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat.

2. 2

   Meanwhile, combine the melted gianduja, hazelnut paste, fudge sauce, and salt in a medium bowl.

3. 3

   Pour the cream into the bowl and let sit undisturbed for 1 minute.

4. 4

   With a hand blender or a whisk, slowly mix the contents of the bowl until the mixture is glossy and silky-smooth.

5. 5

   This will take 2 to 4 minutes, depending on your speed and strength.

6. 6

   Use immediately, or store in an airtight container in the fridge for up to 2 weeks; do not freeze.

7. 7

   Gianduja is a sweet chocolate that contains hazelnut paste.

8. 8

   Its like a soft brick of Nutellapick it up at a specialty grocery store or online.

9. 9

   We use Cacao Barry gianduja.

* Per serving · 4 servings · Values may vary.

No additional tips available.