Chocolate Hazelnut Panna Cotta

Chocolate Hazelnut Panna Cotta

An ode to two of the best things to come out of the Piemonte region—Nutella and panna cotta—this recipe for Chocolate Hazelnut Panna Cotta is a sweet marriage of creamy texture and unparalleled chocolate and hazelnut flavor.

Chocolate Hazelnut Panna Cotta
Makes 6 servings
  • ¼ cup (60 grams) cold water
  • 1 (0.25-ounce) package (7 grams) unflavored gelatin
  • 2 cups (480 grams) heavy whipping cream
  • 3 tablespoons (36 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon instant espresso powder
  • 1 cup (308 grams) chocolate hazelnut spread*
  • 2 ounces (57 grams) 72% cacao dark chocolate, finely chopped (about ⅓ cup)
  • 1 cup (240 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • Vanilla Whipped Cream (recipe follows)
  • Garnish: fresh berries
  1. In a small microwave-safe bowl, place ¼ cup (60 grams) cold water. Sprinkle gelatin evenly on top; let stand until hydrated, 5 to 10 minutes.
  2. Meanwhile, in a medium saucepan, whisk together cream, sugar, salt, and espresso powder; cook over medium heat, whisking frequently, until steaming. (Do not boil.) Remove from heat. Add chocolate hazelnut spread and finely chopped chocolate; whisk until melted and well combined. (If chocolate isn’t completely melted, return pan to stovetop, and cook over medium-low heat, whisking frequently, until mixture is smooth and well combined.)
  3. Heat gelatin mixture on high in 10-second intervals, stirring between each, until gelatin completely dissolves. Gradually pour gelatin mixture into warm cream mixture, whisking constantly. Whisk in milk and vanilla.
  4. Fill a large bowl with ice water. Strain cream mixture through a fine-mesh sieve into a medium metal bowl. Place bowl in prepared ice water bath; stir until an instant-read thermometer registers 70°F (21°C).
  5. Divide cooled cream mixture among 6 serving glasses (about ¾ cup or 190 grams each); refrigerate, uncovered, for at least 4 hours or up to overnight. Serve with Vanilla Whipped Cream. Garnish with berries, if desired.
*We used Nutella.

Vanilla Whipped Cream
Makes 1⅓ cups
  • ¾ cup (180 grams) cold heavy whipping cream
  • 2 tablespoons (24 grams) granulated sugar
  • 1 teaspoon (4 grams) vanilla extract
  1. In a medium bowl, whisk together all ingredients by hand until medium-stiff peaks form. Use immediately.



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