Nutella Ganache

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Yipeeee!

It’s world Nutella Day today!

Not that I would have to explain Nutella to anyone (unless you have been living under a rock for the past 50 years!), but, in case you need to know, this delight is like peanut butter, but made with hazelnuts instead of peanuts and has the addition of cocoa powder.

Now, it’s not the healthiest choice when it comes to a toast spread for your breakfast (it has high protein content of the ground nuts, but it also has a high quantity of sugar and additives to extend shelf life), but it’s definitely a nice treat once in a while.

I actually woke up today with a plan to make a healthy, sugar free topping that you could use if you are watching your sugar intake.

But, I quickly realized that mixing pureed soaked dates with cashew milk does not make healthy caramel…it makes, well, I don’t really know what it makes.  It definitely does not make caramel (or anything remotely close…my kids thought it was refried beans…does that give you a good visual?)

Be bad for today.  Celebrate with me.

We’ll make healthy caramel another day.

 

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In a small bowl, mix about 4 tbsp Nutella with equal amounts of whipping cream.

Keep stirring until it comes together…

 

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…like this!

To make sure that it stays together, warm it in a microwave for about 20 seconds and stir again.  If you would like it a bit more liquid, add more cream.

This can be kept in the fridge for a week and reheated when needed.

 

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For your viewing pleasure, I took out a frozen chocolate molten lava cake that I made a few weeks back (I had extra so I froze it!), topped it with warmed Nutella ganache and served it with vanilla poached pears, vanilla bean ice cream and Nutella ganache drizzle.

Breakfast of Champions!

 

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