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Nutella panna cotta topped with chopped hazelnuts, served on a small white plate.
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Nutella Panna Cotta

Chocolate hazelnut panna cotta made with nutella and decorated with chopped hazelnuts.
Course Dessert
Cuisine Italian
Keyword hazelnut, italian, no-bake dessert, nutella, panna cotta
Prep Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 people
Calories 380kcal
Author Eva | Electric Blue Food

Equipment

  • Small saucepan
  • Bowls
  • Serving cups/molds
  • Hand whisk

Ingredients

  • 250 ml whipping cream divided
  • 50 ml milk
  • 5 g gelatin sheets
  • 30 g granulated sugar
  • 70 g Nutella or other hazelnut spread
  • 20 g chopped hazelnuts
Metric - US Customary

Instructions

  • Combine the cream, sugar and Nutella in a small saucepan and set on medium heat. Stir continuously until the Nutella dissolves (a hand whisk can help). Remove the mixture from the heat just before it reaches boiling temperature.
  • Soak the gelatin sheets in cold water. Aside, warm up the milk. When the gelatin has bloomed, drain it and squeeze any excess water. Stir it into the hot milk. Pour gelatin mixture into the saucepan and stir all the ingredients together.
  • Divide the mixture between moulds and place in the fridge to set for a minimum of 2 hours. When hardened, unmould by flipping onto a serving plate and top with chopped hazelnuts.

Notes

The nutritional information shared here is obtained using an online calculator and therefore only to be used as a guideline.

Nutrition

Calories: 380kcal | Carbohydrates: 22g | Protein: 5g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 32mg | Potassium: 185mg | Fiber: 1g | Sugar: 20g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg