Nutella Panna Cotta
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1⅛teaspoon powdered gelatin
- 2ounces bittersweet chocolate, finely chopped
- 1cup Nutella
- ½teaspoon kosher salt
- 1½cups heavy cream
- ½teaspoon vanilla extract
- 1cup whole milk
- ¼cup chopped, toasted hazelnuts, for serving (optional)
Nutritional analysis per serving (6 servings)
571 calories; 43 grams fat; 30 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 36 grams sugars; 7 grams protein; 213 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.
- Step 2
In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.
- Step 3
Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.
- Step 4
Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.
Private Notes
Comments
Cooks illustrated found problems with many recipes is a rubbery texture from a heavy hand with the gelatin. Also they found that the individual packettes varied considerably in the quantity of gelatin in each and so warned against going without careful measuring. They have a wonderful plain panna cotta recipe that uses just 2 3/4 teaspoons of gelatin to a total of 3 cups of cream and 1 cup of milk (nearly double what this recipe has). It comes out a wonderful delicate firmness.
This was lovely, but the panna cotta did not set. After some research, I realized the gelatin measurement for this is off. 1 teaspoon for this much liquid barely did anything after a fully day in the fridge, 1 tablespoon is closer to what's needed. I re-warmed the mixture and dissolved more bloomed gelatin and re-set this.
I need to watch calories and salt so I made it with 1 cup of whipping cream (821cal), 1/2 cup 2% milk (122 cal) and no Nutella or salt. I used 2 tsp of gelatin and 4 tabls. of cold water. It set in an hour, came out creamy, delicious.
I have made this very frequently. On the advice of others I have always increased the gelatin with varying results. More than 1 1/2 tsps was much more dense leading me to suspect that as written is likely the most panna cotta in texture. I may try it one of these days I am not too concerned with outcome just in case it doesn’t set. I use one 13 ounce jar of Nutella and two ounces of unsweetened chocolate and it is perfect for us. I top them with crushed roasted hazelnuts and maldon salt before serving. For convenience, I bloom the gelatin in a small bowl and prepare the rest in one pot. After I boil the cream, I turn off the heat and whisk in the chocolate until it melts, then I whisk in the gelatin, add the milk and finally whisk in the Nutella, salt and vanilla. I pour the mixture through a strainer into 12 3 oz shot glasses (plus two dessert bowls for the extra). The shot glasses have a wooden tray and the dessert presents nicely. Most people are happy with the quantity given its richness. This is actually one of my go to hostess gifts and always much appreciated.
I hate to say it but I’m a no on this one—it’s way too sweet and Nutella-y. Too rich. I’ll make this again, but with half the Nutella, and half a cup of buttermilk. BTW I don’t get the complaints about the gelatin: I followed the recipe to a T and it set up great.
It came out delicious! I doubled the recipe, but only add one cup of milk, instead of 2. Ended up using one whole envelope of powdered gelatin. It thickened overnight and can’t wait to offer to my guests!