Easy 2-Ingredient Nutella Ganache (For Drips & Frosting)

If you are a fan of chocolate and hazelnuts, this Nutella Ganache is about to become your new favorite secret weapon in the kitchen. Traditional chocolate ganache is wonderful, but swapping the standard chocolate for Nutella creates a luxuriously creamy, perfectly sweet, and incredibly versatile dessert topping. Whether you want to create those flawless, bakery-style drips down the side of a cake or whip it into a fluffy frosting, this recipe is absolutely foolproof.

A beautiful tall cake covered in white frosting with a flawless, glossy Nutella ganache drip running down the sides, topped with Ferrero Rocher chocolates. — *This 2-ingredient Nutella Ganache creates the most perfect, glossy drips for your layer cakes!*

What is it

Nutella Ganache is a simple emulsion of heavy whipping cream and Nutella (or any brand of chocolate hazelnut spread). By heating the cream and pouring it over the Nutella, you lower the viscosity of the spread, transforming it from a thick paste into a smooth, shiny, liquid ganache. Depending on the ratio of cream to Nutella and the temperature at which you serve it, this ganache can act as a pourable glaze, a thick cake filling, or a whipped frosting.

Why you’ll love it

Only 2 Ingredients: You don’t need any butter, corn syrup, or extra chocolate chips (unless you want it extra firm) .
The Perfect Drip: It dries with a beautiful, glossy shine and the perfect consistency to run down the sides of a cake without pooling at the bottom.
Versatility: You can pour it, spread it, or whip it. Use it to dip strawberries, fill donuts, or frost a towering layer cake.

Speed: From start to finish, it takes less than 5 minutes of active kitchen time .

Ingredients

To make enough ganache to generously drip an 8-inch cake or frost a batch of cupcakes, you will need:

1 cup (300g) Nutella (or your favorite chocolate hazelnut spread)

¾ cup (180ml) heavy whipping cream (double cream in the UK)

(Note: Do not substitute heavy cream with milk or half-and-half. You need the high fat content of heavy cream to create a stable, thick emulsion that won’t turn into soup).

An overhead shot of a jar of Nutella and a small glass jug of heavy cream on a marble surface. — *You only need heavy whipping cream and your favorite chocolate hazelnut spread for this recipe!*

How to make

Step 1: Prep the Nutella
Measure the Nutella into a heat-proof glass or metal mixing bowl. Set it aside.

Step 2: Heat the Cream
Pour the heavy whipping cream into a small saucepan. Heat it over medium-high heat, whisking frequently, just until small bubbles begin to form around the edges of the pan and it begins to simmer. Do not let it come to a rolling boil, or it may separate or burn. Alternatively, you can heat the cream in a microwave-safe measuring cup for about 45-60 seconds .

Step 3: Combine and Rest
As soon as the cream is simmering, remove it from the heat and immediately pour it over the bowl of Nutella. Place a plate or a piece of foil over the bowl to trap the heat, and let it sit entirely undisturbed for 3 to 5 minutes .

Step 4: Whisk to Glossy Perfection
Remove the cover and gently whisk the mixture starting from the center and working your way outward. Whisk until the cream and Nutella are completely combined into a uniform, silky, and glossy ganache.

A wire whisk stirring hot cream into thick Nutella in a glass bowl to create a smooth ganache. — *Let the hot cream sit over the Nutella for a few minutes before whisking to ensure a smooth, silky emulsion.*

How To Serve

How you serve this ganache depends on the temperature!

For a Drip Cake: Let the ganache cool at room temperature until it thickens slightly but is still pourable (test a drip on the edge of a glass first). Spoon it over the edges of a cold Vanilla Cake or Black Chocolate Cake.
For a Filling or Spread: Cover the bowl with plastic wrap touching the surface and let it sit at room temperature overnight, or chill it in the fridge for a few hours until it reaches a peanut-butter-like consistency . Use it to fill Vanilla Cupcakes or sandwich French Macarons.

For Whipped Frosting: Chill the ganache in the fridge until firm, then beat it with a hand mixer until it becomes light, fluffy, and pale in color .

A close-up of a silver spoon scooping up thick, glossy, spreadable Nutella ganache from a white bowl. — *If you let the ganache cool in the fridge, it becomes incredibly thick and perfect for filling cupcakes or macarons.*

How To Store

This Nutella Ganache can be made ahead of time. Store it in an airtight container in the refrigerator for up to 2 weeks . When you are ready to use it for a cake drip again, simply pop it into the microwave and heat it in short 10 to 15-second intervals, stirring well after each, until it returns to a fluid, pourable consistency.

FAQs

Can I add real chocolate to this?
Yes! If you want a firmer, darker ganache that sets up harder, you can reduce the Nutella to 1/3 cup and add 400g of dark chocolate to the hot cream . This is ideal if you live in a very hot climate.

Why is my ganache too runny for a cake drip?
If it is too runny, it is simply too warm. Let it sit at room temperature for another 10-15 minutes to cool down and thicken up. Always do a “test drip” on the back of a cake before committing to the whole thing .

Why did my ganache split and turn oily?
This usually happens if the cream was boiling too vigorously when poured over the Nutella, causing the fats to separate. To fix split ganache, whisk in a tablespoon of cold heavy cream until it comes back together.

Note

If you plan to use this for a drip cake, make sure your cake has been chilled in the refrigerator for at least 30 minutes before you apply the drip. The cold cake stops the warm ganache from running all the way down to the cake board, giving you those perfect, dramatic drips !

Nutrition information

Serving Size: 2 tablespoons (approx. 1/12 of recipe)
Calories: 185 kcal
Carbohydrates: 15g

Protein: 2g
Fat: 13g
Saturated Fat: 7g

Sugar: 14g
Sodium: 15mg

Tips and Tricks

For an extra glossy finish, you can stir in 1 tablespoon of light corn syrup and a tiny pat of unsalted butter immediately after whisking the cream and Nutella together.

This ganache makes the ultimate fruit dip. Serve a bowl of warm Nutella Ganache alongside a platter of fresh strawberries and bananas!
Pair this with a rich Espresso Cream Cheese Frosting on a Chocolate Fudge Cake for the ultimate Hazelnut-Mocha dessert experience!