Milk Chocolate Hazelnut Panna Cotta – a delicious recipe with powdered gelatin, bittersweet chocolate, Nutella, kosher salt, heavy cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, whisk gelatin with 3 tablespoons cold water.
2
Place chopped chocolate in another medium bowl.
3
In a large bowl, combine Nutella and salt.
4
In a small saucepan over medium heat, bring cream to a boil.
5
Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla.
6
Pour remaining cream over chopped chocolate; whisk until smooth.
7
Combine two mixtures; whisk well.
8
Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms.
9
Pour in remaining mixture and milk; beat until fully combined.
10
Strain through a fine-mesh sieve into six ramekins.
11
Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight.
12
Serve sprinkled with chopped hazelnuts, if desired.
424
kcal
Calories
38
g
Fat
14
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 ⅛ teaspoon powdered gelatin, 2 ounces bittersweet chocolate, finely chopped, 1 cup Nutella, 1/2 teaspoon kosher salt, and more.
Yes, Milk Chocolate Hazelnut Panna Cotta 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.
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