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Hazelnut Panna Cotta

A decadent and deliciously creamy hazelnut dessert. An ending to a perfect meal.

Course Dessert
Cuisine Italian
Keyword Classic Dessert, Creamy Dessert, Hazelnut, Italian Dessert, Panna Cotta
Servings 6 servings
Author The Tiny Fairy


  • 1 cup whole milk
  • 1 Tablespoon unflavored gelatin
  • cup Nutella hazelnut spread
  • 3 Tablespoons bittersweet chocolate, chopped
  • 2 cups heavy whipping cream
  • 3 Tablespoons granulated sugar
  • pinch of Kosher salt
  • ¼ teaspoon vanilla extract
  • 2 Tablespoons Frangelico (hazelnut liquor) can also use coffee or orange liquor
  • Garnish: whipped cream and 1 chocolate bar for shavings


  1. In a small bowl, add the milk and sprinkle the gelatin. Allow to stand for 5-7 minutes until the gelatin has softened.

  2. In a separate bowl, combine the hazelnut spread and chopped semisweet chocolate. Set aside.

  3. Pour heavy cream, sugar and salt into a saucepan and stir over medium heat until sugar dissolves and it begins to bubble. Add the milk and gelatin mixture. Whisking continuously, cook for another 5-7 minutes. Pour the cream mixture into the chocolate mixture and allow to steep for a few minutes, then whisk until smooth.

  4. Whisk in the vanilla extract and liquor until combined. Divide into six equal glasses or ramekins. Allow to cool slightly at room temperature. Cover in plastic wrap and refrigerate overnight.

  5. Just before serving, top with whipped cream and chocolate shavings.