Nutella Espresso Ganache

nutella espresso ganache

Welcome to Part 1 of a 3-part post.  It was a delicious process for me, I must admit! 🙂   How could it not be?  It involves Nutella!   Now, chocolate ganache is one of my favorite things in life.  It’s so rich, chocolatey, and decadent, and it can single-handedly transform almost anything into a sophisticated or special dessert.  I’m always using it to dip my brownies in, to drizzle over ice cream, or frost a cake.  When I finally tried Nutella just this year (I know, I know!) — I knew I wanted to make a ganache out of it.  My vision finally became a reality with this Nutella Espresso Ganache.  It’s got a luscious chocolate hazelnut flavor, which is intensified by the espresso powder.  It’s just dreamy!  😀

nutella espresso ganache

I don’t really think my photos do this ganache justice….I hope you can tell how creamy and chocolatey it is.  It’s the bomb, really!  I’m not just saying that.  If it wasn’t the bomb, I wouldn’t have eaten like 8 spoonfuls of it.  Truly and sadly, I did.  I just….couldn’t…stop.  It was so warm and velvety smooth aaanndd…..I’ll be right back.  I’m gonna go get one more spoonful….

nutella espresso ganache

Ok, I’m good for now. 🙂  The best part about this Nutella ganache is that it’s so simple to make.  It’s four ingredients:  Nutella, heavy cream, espresso powder, and pure vanilla extract.  It’s done in less than 5 minutes.  It’s ridiculously easy, and ridiculously good.  :tounge:  You’ve got to try this and use it anywhere you would use ganache.  Or just eat it spoonful after spoonful like me.  That works, too.  😉

nutella espresso ganache

Nutella Espresso Ganache
 
Prep time
Cook time
Total time
 
Nutella Espresso Ganache is a rich and decadent, chocolate hazelnut sauce with a hint of espresso flavor.
Serves: About 1 cup
Ingredients
  • ½ cup Nutella (chocolate hazelnut spread)
  • ¼ cup plus 2 tablespoons heavy cream
  • ½ teaspoon instant espresso powder
  • ½ teaspoon pure vanilla extract
Instructions
  1. Place the cream in a small sauce pan, and heat slightly over medium low heat, about 1 minute. Whisk in the nutella and espresso powder until smooth. Remove from heat, and whisk in the vanilla. Store leftover ganache in an airtight container in the refrigerator.
Notes
Serve over ice cream, drizzle over brownies, or use to frost your cake. The options are endless!

Adapted from Chocolate Moosey's Nutella Espresso Hot Fudge Sauce|http://www.chocolatemoosey.com/2012/07/19/nutella-espresso-hot-fudge-sauce-for-icecreamweek/]