Set with gelatin instead of egg yolks, panna cottas are lighter – and easier to prepare – than most puddings. This one owes its richness of flavor to a healthy dose of Nutella and bittersweet chocolate.

Ingredients

  • 1 ⅛ teaspoon powdered gelatin
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 cup Nutella
  • ½ teaspoon kosher salt
  • 1 ½ cups heavy cream
  • ½ teaspoon vanilla extract
  • 1 cup whole milk
  • ¼ cup chopped, toasted hazelnuts, for serving (optional)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      544 calories; 40 grams fat; 30 grams saturated fat; 7 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 35 grams sugars; 5 grams protein; 85 milligrams cholesterol; 256 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  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.
  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.
  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.
  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.

20 minutes

Dining and Cooking