Chocolate Panna Cotta With Espresso-Hazelnut Sauce

Name: Chocolate Panna Cotta With Espresso-Hazelnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Unflavored Gelatin; 2 tablespoons Water; 2 1/2 cups Heavy Cream; 1/2 cup Sugar; 1/4 cup Mascarpone; 3 ounces Semisweet Chocolate, finely chopped; 1/3 cup Heavy Cream; 1 tablespoon Hazelnut Liqueur, such as frangelico, or hazelnut syrup; 1/2 teaspoon Instant Espresso Powder; 3 ounces Bittersweet Chocolate, finely chopped; Hazelnuts, toasted, skinned, chopped

Servings: persons

2 teaspoons Unflavored Gelatin
2 tablespoons Water
2 1/2 cups Heavy Cream
1/2 cup Sugar
1/4 cup Mascarpone
3 ounces Semisweet Chocolate, finely chopped
1/3 cup Heavy Cream
1 tablespoon Hazelnut Liqueur, such as frangelico, or hazelnut syrup
1/2 teaspoon Instant Espresso Powder
3 ounces Bittersweet Chocolate, finely chopped
Hazelnuts, toasted, skinned, chopped

1
Sprinkle gelatin over water in a small bowl; set aside until water is absorbed and gelatin sets up, about 5 minutes.
2
Combine cream, sugar and mascarpone in a saucepan over medium heat; cook, stirring occasionally, until sugar dissolves and mascarpone melts, about 3 minutes. Mixture will be hot but shouldn't boil. Add semisweet chocolate, stirring until it melts. Remove pan from heat, stir in softened gelatin until it dissolves.
3
Strain mixture through a fine-mesh sieve or cheesecloth into a 4-cup measuring cup. Pour about 2/3 cup of the chocolate mixture into each of six 4-ounce custard cups. Loosely cover cups with plastic wrap; chill until set, 3-24 hours.
4
Combine cream, hazelnut liqueur, and espresso powder for the sauce in a small saucepan over medium-low heat; bring to a boil. Pour cream mixture over chopped bittersweet chocolate in a small bowl. Let mixture rest 5 minutes, then whisk until chocolate melts and sauce is smooth.
5
Unmold panna cotta by running the tip of a paring knife around the side of a custard cup, then dip the cup briefly into hot water, about 5 seconds. Invert panna cotta onto a dessert plate, shaking gently to release it from the cup. Top panna cotta with some sauce; sprinkle with chopped hazelnuts. Repeat with remaining panna cottas.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons Unflavored Gelatin, 2 tablespoons Water, 2 1/2 cups Heavy Cream, 1/2 cup Sugar, and more.

Yes, Chocolate Panna Cotta With Espresso-Hazelnut Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!