Nutella Ganache (Crema Ganache Al Gianduia) – a delicious recipe with whipping cream, milk, egg, egg yolk, Nutella. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a bain-marie over medium heat, heat the whipping cream and milk to 55-60C.
2
Remove from the heat and add the Nutella stirring until melted.
3
In a bowl, add 1 whole egg and one egg yolk and beat with a fork to combine.
4
Stirring while pouring, add a bit of the Nutella mixture to the egg mixture and then pour the whole thing into the main Nutella mixture. Place the bain marie back on the stove over low heat, stirring continuously until it reaches 86C and is thick and spreadable. It should coat the back of a wooden spoon
5
Variation: to make chocolate ganache substitute the Nutella with 135 grams of dark chocolate, milk chocolate or a mixture of the two.
6
Chocolate ganache can also be flavoured with orange, tea, spices (such as cardamon, cinnamon or vanilla) or herbs by infusing the cream with the flavouring and then straining before then adding the chocolate.
515
kcal
Calories
37
g
Fat
33
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 175 grams whipping cream, 125 grams milk, 1 egg, 1 egg yolk, and more.
Yes, Nutella Ganache (Crema Ganache Al Gianduia) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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