Nut Ganache

Recipe Details:

Skill Level: Intermediate

Flavor: Almond, Caramel, Hazelnut, Macadamia, Milk/Dark Chocolate, Peanut, Pecan, Pistachio

Categories: Individual Elements, Seasonal

Yield & Time:

Servings / Yield: Fits as an insert in a 16 cm diameter cake

Total Active Working Time: 15 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

Slice of cake with nut ganache and Praliné crunch layer

This smooth nut ganache is rich, fudgy, and nutty. Made with chocolate, cream, and 100% nut paste, it works well as a filling, insert, or finishing layer in cakes and entremets, and can easily be adapted using a variety of different nut pastes.

Happy baking <

Variation Options:

  • Any type of nut paste can be used, such as almond paste, pistachio paste, or hazelnut paste. It is important that the paste is 100% nut paste and not a nut cream or spread.
  • The caramel chocolate can be substituted with 50 g white chocolate.

Recipes Featuring This Element:

Explore in Recipe Index

Nut Ganache Recipe

  • 50 g white chocolate (28%)
  • 50 g caramel chocolate (I use Callebaut Gold 30.4%)
  • 100 g 100% almond paste (I use this one)
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