Description
Silky hazelnut panna cotta delights dessert enthusiasts with its creamy Italian-inspired elegance. Rich chocolate ganache crowns this luxurious treat, providing a perfect balance of nutty smoothness and intense cocoa richness you’ll savor.
Ingredients
Scale
- 1 cup chocolate hazelnut spread
- 2 cups heavy whipping cream (480 ml)
- 1 cup whole milk (240 ml)
- 2 oz dark chocolate (for panna cotta) (57 g)
- 8 oz dark chocolate (for ganache) (226 g)
- 3 tbsps granulated sugar
- 1 tsp vanilla extract
- ¼ cup cold water (60 ml)
- 1 packet (7 grams) unflavored gelatin
- ½ tsp kosher salt
- ½ tsp instant espresso powder
- Whipped cream
- Fresh berries
- Chopped hazelnuts
Instructions
- Gelatin Activation: Sprinkle gelatin over cold water in a microwave-safe bowl, allowing it to bloom until soft and transparent.
- Cream Base Preparation: In a saucepan, combine cream, sugar, salt, and espresso powder, heating gently until steaming and aromatic while stirring to prevent scorching.
- Chocolate Integration: Incorporate hazelnut spread and finely chopped chocolate into the warm cream mixture, stirring until completely melted and creating a silky, uniform texture.
- Gelatin Incorporation: Liquefy the bloomed gelatin in short microwave bursts, then carefully blend into the cream mixture, ensuring smooth and consistent incorporation.
- Mixture Refinement: Strain the mixture through a fine-mesh sieve, then rapidly cool by placing the bowl over an ice bath, stirring continuously to prevent separation and lower temperature.
- Setting and Chilling: Pour the cooled cream into serving glasses, refrigerate for a minimum of four hours or preferably overnight, allowing the panna cotta to set firmly.
- Chocolate Ganache and Garnish: Bring cream to a gentle simmer, pour over dark chocolate, and whisk to a glossy finish. Drizzle warm ganache over chilled panna cotta, then top with whipped cream, fresh berries, and chopped hazelnuts for a luxurious finish.
Notes
- Bloom Gelatin Carefully: Sprinkle gelatin over cold water and let sit for exact minutes to ensure smooth, lump-free absorption without premature hardening.
- Prevent Scorching Technique: Stir cream mixture constantly on low heat to maintain even temperature and prevent burning or sticking to pan bottom.
- Smooth Chocolate Integration: Melt chocolate and hazelnut spread slowly, stirring consistently to create a perfectly uniform, silky chocolate base without separation.
- Chill for Perfect Set: Refrigerate panna cotta for minimum 4 hours, preferably overnight, to achieve ideal firm yet creamy texture that holds shape when served.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 34 g
- Sodium: 170 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg