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