Chocolate Hazelnut Ganache

Directions

1. 1
   Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat.
2. 2
   Meanwhile, combine the melted gianduja, hazelnut paste, fudge sauce, and salt in a medium bowl.
3. 3
   Pour the cream into the bowl and let sit undisturbed for 1 minute.
4. 4
   With a hand blender or a whisk, slowly mix the contents of the bowl until the mixture is glossy and silky-smooth.
5. 5
   This will take 2 to 4 minutes, depending on your speed and strength.
6. 6
   Use immediately, or store in an airtight container in the fridge for up to 2 weeks; do not freeze.
7. 7
   Gianduja is a sweet chocolate that contains hazelnut paste.
8. 8
   Its like a soft brick of Nutellapick it up at a specialty grocery store or online.
9. 9
   We use Cacao Barry gianduja.