Fill a sauce pot with an inch or two of water and set over low heat; bring to just below a simmer. Finely chop the chocolate; put it into a heat-safe bowl and melt it over the warm water.
When the chocolate is melted, take it off the heat and whisk in the Nutella until smooth. Stir in the sour cream and Frangelico, mix until smooth and glossy; the ganache will come together and begin to firm very quickly.. The ganache will probably be ready to use immediately as a cake frosting. To use as a cookie filling, chill for 30 minutes to firm the ganache a little. Chill for 4-24 hours to use as truffle centers.
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|Serving Size: 1 recipe (259g)|
|Recipe Makes: 1|
|Calories from Fat: 279 (80%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 100.9mg||31 %|
|Sodium 106.1mg||4 %|
|Potassium 333.8mg||9 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11g|
|Protein 7.6g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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