Chocolate Hazelnut Panna Cotta

Chocolate Hazelnut Panna Cotta will indulge your craving for something creamy, chocolatey, and nutty in one delicious, elegant dessert. This recipe gives the classic Italian dessert a rich, luscious flavor by adding semisweet chocolate and hazelnut spread and make it even more special with a yummy surprise at the bottom!

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Panna cotta is essentially the Italian version of pudding, which is to say that it's made with much better ingredients and therefore tastes a million times better! The name "Panna Cotta" sounds so foreign and fancy, but it's actually a really simple recipe to master.

This recipe marries the velvety texture of panna cotta with the rich, nutty flavors of chocolate and hazelnut. The hazelnut liquor (such as Frangelico) is optional, but adds another layer of flavor that makes this Chocolate Hazelnut Panna Cotta really sing! If you love anything chocolate, check my collection of chocolate recipes from cookies, and bread, to cakes and other pastries!

If you're a lover of Italian desserts, try my Pignoli Cookies, Italian Ricotta Pie or Affogato!

Why This Recipe Works

• Sophisticated, yet simple to prepare. Just 10 minutes to prep!
• Single-serve desserts that you can make ahead.
• A special surprise added to the bottom for added texture and flavor.

Ingredient Notes

• Unflavored powdered gelatin- this is traditionally used to give the panna cotta its thick, pudding-like texture. Use any brand that is colorless and flavorless in powder form. Look for unflavored powdered gelatin in the baking aisle of your grocery store or next to the Jello products.
• Heavy cream- its high-fat content will give the base a rich and luxurious creaminess and also aid in stabilizing the gelatin, allowing the panna cotta to set properly. 
• Semisweet chocolate- I like that this gives the panna cotta an intense chocolate flavor without making it too sweet. You can also use dark chocolate if you want. 
• Chocolate hazelnut spread- I used Nutella, but feel free to use any other brand you like. Make sure that it is on the creamy side to ensure that the cream is smooth and silky.
• Hazelnut liqueur- this is optional but will give the dessert a more pronounced nutty aroma and flavor. I used Frangelico but any brand will do. You will usually find this in the alcohol or liquor aisles of supermarkets.  
• Whole milk- this will thin the cream mixture and give it a smoother and lighter mouthfeel making it super creamy without being overly dense.
• Assorted chocolate hazelnut candies- this is also optional but will add texture and flavor to the dessert. You can use Baci or Ferraro Rocher which are roughly chopped into smaller pieces 
• Whipped cream and chopped toasted hazelnuts- for topping. 

*Full ingredient list with quantities is in the recipe card.

Helpful Equipment

• Pour the water into a medium bowl, sprinkle the gelatin over top, and stir to combine. In a medium saucepan, bring the heavy cream up to a boil and then remove from the heat. Add the chocolate and salt, then stir until the chocolate has completely melted. Pour the mixture over the gelatin and gently whisk until combined.
• Whisk in the hazelnut spread, hazelnut liqueur, and milk, then set the mixture aside to cool slightly. Place about 1 heaping tablespoon of chopped chocolate hazelnut candies in the bottom of 6 ramekins or cups, then pour the mixture over.
• Cover the ramekins loosely with plastic wrap and place in the refrigerator for at least 6 hours (preferably overnight) to set. To serve, top with a dollop of whipped cream and chopped toasted hazelnuts.

Step by step instructions

1. Pour the water into a medium bowl, sprinkle the gelatin over top, and stir to combine. In a medium saucepan, bring the heavy cream up to a boil and then remove from the heat. Add the chocolate and salt, then stir until the chocolate has completely melted. Pour the mixture over the gelatin and gently whisk until combined.
2. Whisk in the hazelnut spread, hazelnut liqueur, and milk, then set the mixture aside to cool slightly. Place about 1 heaping tablespoon of chopped chocolate hazelnut candies in the bottom of 6 ramekins or cups, then pour the mixture over.
3. Cover the ramekins loosely with plastic wrap and place in the refrigerator for at least 6 hours (preferably overnight) to set. To serve, top with a dollop of whipped cream and chopped toasted hazelnuts.

Tips For Success

• Dissolve the gelatin in cold water first and make sure to sprinkle it evenly across the surface of the water so that each granule can fully hydrate. 
• Stir the cream mixture consistently to the bottom from burning and prevent lumps from forming. This will give you a smoother panna cotta base. 
• Use room-temperature ingredients so they can easily be integrated into the mixture. 
• Allow sufficient time for the panna cotta to chill and set in the refrigerator. It typically takes at least 4 hours, but overnight chilling often yields the best results.

Serving Suggestions

Take them out of the fridge right before serving then top with whipped cream chopped toasted hazelnuts. You can also serve them garnished with berries, chocolate shavings, caramel sauce, or a dusting of cocoa powder. Serve as a dessert to any Italian mains like Beef Braciole, Chicken Milanese, Italian Meatballs, Cioppino or Italian Baked Stuffed Clams Oreganata.

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