Chocolate Hazelnut Panna Cotta Recipes

HAZELNUT PANNA COTTA WITH BERRY COMPOTE

Hazelnut Panna Cotta with Berry Compote image

Provided by Lewis Rossman

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 cups whipping cream, divided
1 teaspoon unflavored gelatin
1 1/3 cups crème fraîche or sour cream (about 11 ounces)
2/3 cup hazelnuts, toasted, husked, coarsely chopped
1/2 cup plus 2 tablespoons sugar
4 tablespoons Frangelico (hazelnut liqueur)
1/2 teaspoon vanilla extract
1 1/2 cups fresh blackberries or frozen, thawed (about 6 ounces)

Steps:

Place 1/2 cup cream in small saucepan; sprinkle gelatin over.Let stand until gelatin softens, about 20 minutes.
Meanwhile, stir 1 1/2 cups cream, crème fraîche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil. Remove from heat. Cover; steep 5 minutes. Strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups).
Stir gelatin mixture over medium-low heat until gelatin dissolves. Whisk gelatin mixture into strained cream. Whisk in Frangelico and vanilla. Divide mixture among six 3/4-cup custard cups. Refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day.
Mix berries and 2 tablespoons sugar in medium bowl; toss to blend. Spoon sugared berries over each panna cotta.

NUTELLA PANNA COTTA

Nutella Panna Cotta image

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.

Provided by Melissa Clark

Categories quick, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/8 teaspoon powdered gelatin
2 ounces bittersweet chocolate, finely chopped
1 cup Nutella
1/2 teaspoon kosher salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1 cup whole milk
1/4 cup chopped, toasted hazelnuts, for serving (optional)

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 41 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 219 milligrams, Sugar 36 grams

SILKY, CREAMY CHOCOLATE PANNA COTTA

Silky, Creamy Chocolate Panna Cotta image

Provided by Food Network

Categories dessert

Time 6h20m

Yield About 6 servings

Number Of Ingredients 8

Ingredients

One 1/4 ounce packet unflavored gelatin
1 1/2 cups whole milk
1 1/2 cups half and half
1/2 cup sugar
1/4 cup semisweet chocolate chips
1 tablespoon pure vanilla extract
Whipped cream, for serving
Chocolate shavings, for serving

Steps:

Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
To serve, top the panna cottas with whipped cream and chocolate shavings.
Serve and enjoy!

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