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Serve this sweet topping alongside the Milk Chocolate Cake recipe from Kathleen King, owner of Tate's Bake Shop.

Source: The Martha Stewart Show, Episode 7128
Yield

Ingredients

Directions

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39
  • llindauer86
    27 AUG, 2015
    Shouldn't I be using a whisk and not a paddle attachment for this? I mean, don't you want to incorporate air into the mixture? Or am I missing something here?
    Reply
  • gwenlee
    24 MAR, 2014
    This whipped up fine, like any other ganache. I used a whipping beater on my hand-mixer. If it separated, you either didn't chill it enough, or you whipped it too long/too high of a speed. If you're not familiar with whipping cream yourself, practice with that first. Awesome on brownies!
    Reply
  • kvslcakes
    14 MAY, 2013
    I don't get how this would work. the nutella isn't stable enough to whip. I just whip the cream and fold in the nutella.
    Reply
  • Cranky baker
    20 APR, 2013
    I wonder if the previous reviewers actually *made* this or just liked the sound of it. I followed the directions almost exactly - only difference was that I chilled the mixing bowl and the mixture separately (I didn't have room in my fridge for a ginormous mixing bowl, so I put it outside). It never whipped! Eventually I got a curdled looking soupy mess that I couldn't use even use where it wouldn't be seen. Don't try this unless you want to waste $10!!
    Reply
  • pidolucy
    14 APR, 2012
    Out of this world! I can see all kinds of potential uses for this delicious topping. It is even delicious in coffee!
    Reply
  • pidolucy
    8 APR, 2012
    This is absolutely delicious! Such a simple, tasty treat that I can see using with all kinds of desserts.
    Reply

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