Nutella Panna Cotta Recipe

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Nutella Panna Cotta is a creamy, chocolatey dessert that pairs the smoothness of panna cotta with the rich flavor of Nutella. This easy recipe is perfect for a sweet treat. The combination of Nutella, dark chocolate, and a touch of vanilla makes it irresistible.

Prep Time 50

Chill Time 6

Total Time 6 50

Servings Mini Cups

Calories 405kcal

Author Fay

INGREDIENTS

Panna Cotta

2½ teaspoon (2.5 teaspoon) gelatine powder
2 tablespoon (2 tablespoon) water very hot
600 ml (20.3 floz) heavy cream
250 ml (8.5 floz) whole milk
1 teaspoon (1 teaspoon) vanilla
180 g (6.3 oz) nutella
90 g (3.2 oz) dark chocolate chopped

Mini Chocolate Blocks

90 g (3.2 oz) dark chocolate
½ (½) oreo crumbs

Ganache Kisses

150 g (5.3 oz) heavy cream
300 g (10.6 oz) dark chocolate
9 (9) Ferrero Rochers halved

INSTRUCTIONS

Panna Cotta

Place a heatproof cup or small bowl into a larger bowl half-filled with boiling water to create a water bath.
Add the gelatine and hot water to the small cup and mix well to dissolve all the gelatine crystals. Set aside to keep warm until needed.
In a pot, add cream, milk, vanilla, and Nutella. Stir continuously over medium heat until the Nutella is fully incorporated.
Remove from heat just as it begins to boil. Add chopped chocolate and stir until completely melted.
Add the gelatine mixture and stir well to fully incorporate.
Strain through a fine mesh strainer into a jug for easy pouring.
Let the mixture sit at room temperature for 5-10 minutes. This extra step will help to prevent the gelatine from forming a separate layer.
Stir well once more, then pour into 18 mini dessert cups (more or less). Refrigerate for 6 hours or overnight until set.

Ganache Kisses

In a microwave-safe bowl, combine chocolate and cream.
Microwave in 20-second intervals, stirring each time until smooth.
Refrigerate, stirring every 10 minutes, until thick enough to pipe.

Mini Chocolate Blocks

Scatter Oreo crumbs across a silicone mini chocolate mold.
Fill each cavity with melted chocolate, tap the mold to settle the chocolate, and use an angled spatula to scrape off excess.
Refrigerate for 10 minutes to set.
Once set, remove from molds and store in an airtight container at room temperature for up to one week.

Assembly

The set panna cotta can be decorated the day before serving or on the day of serving.
Place the ganache into a piping bag fitted with a large open star French tip. Pipe ganache kisses onto each panna cotta.
Garnish with a mini chocolate block and a halved Ferrero Rocher.
Refrigerate until ready to serve. Best enjoyed chilled straight from the refrigerator.

NOTES

To prevent lumps in the gelatine, ensure it’s fully dissolved before adding to the panna cotta mixture.
Let the panna cotta mixture cool slightly before pouring into cups to avoid a separate gelatine layer.
Use high-quality chocolate for the best flavor in both the panna cotta and garnishes.
Prepare mini chocolate blocks ahead of time for easier assembly.
Refrigerate ganache for easier piping consistency.

NUTRITION