Chocolate Hazelnut Panna Cotta

This recipe for Chocolate Hazelnut Panna Cotta is super easy to whip up and makes a delicious, elegant dessert! Creamy, velvety, nutty and soo chocolatey!

5 from 2 votes

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Course: Dessert

Cuisine: Italian

Keyword: chocolate, dessert, hazelnut, Italian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 538kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

3 tablespoons cold water
2 teaspoons unflavored powdered gelatin
1 ½ cups heavy cream
4 ounces semisweet chocolate finely chopped
½ teaspoon kosher salt
¾ cup chocolate hazelnut spread such as Nutella
1 tablespoon hazelnut liqueur such as Frangelico, optional
1 cup whole milk
6 assorted chocolate hazelnut candies such as Baci or Ferraro Rocher, roughly chopped
Whipped cream and chopped toasted hazelnuts for serving

Instructions

Pour the water in 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.

Nutrition