Nutella Panna Cotta
Nutella Panna Cotta is not a difficult dessert. But it is a delicious and impressive dessert. This is will be your go-to dessert for every occasion.
Whether it’s the special finish to Valentine’s Day dinner, Easter lunch dessert or a treat for your family, this Nutella Panna Cotta is it. You are going to be very popular!
Why you’ll love this recipe
As you know, panna cotta mean “cooked cream” in Italian but actually the cream is simply heated and not “cooked”. While I’ve made panna cotta before it took me a few times to get this Nutella Panna Cotta recipe to have just the right jiggle.
Also I like to substitute part of the cream for milk which results in a lighter panna cotta.
This Nutella Panna Cotta can be set in ramekins and then turned out onto individual plates to serve. Or much easier, just set the Nutella Panna Cotta in dessert glasses ready for serving.
Be sure to try some of my other Nutella treats such as my delicious Nutella cake and Nutella pancakes.
Ingredient notes
- nutella
- pouring cream
- milk
- sugar
- gelatine powder
- vanilla extract
Instructions
- Stir gelatine into water and allow to bloom.
- Heat cream, milk, Nutella, sugar and vanilla until combined.
- Heat gelatine in microwave until just melted.
- Stir gelatine into hot cream mixture.
- Allow to cool in the fridge, stirring occasionally
- When cold but still liquid, pour into glasses or ramekins.
- Chill until set.
Tips for success and FAQ’s
Nutella Panna Cotta should be barely set with a jiggly wobble. Many panna cotta recipes use gelatine leaves but I don’t find these very user friendly. Firstly, gelatine leaves vary in strength and many recipes don’t state which type is used. And while gelatine leaves are a favourite with chefs, powdered gelatine is more likely to be found in all supermarkets and is easy to measure and use.
Simply sprinkle the gelatine powder over room temperature water, mix and allow to “bloom” which means to just soak the gelatine in the water for 10 minutes. Once bloomed, melt it briefly in the microwave but don’t allow it to boil.
More Nutella recipes
Nutella puff pastry flower
Nutella Brownie cups
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Nutella Panna Cotta Recipe
Ingredients
- 2 tablespoons water
- 2 teaspoons gelatin powder See Note 1
- 1 ⅓ cups heavy cream See Note 2
- ½ cup whole milk
- ½ cup Nutella chocolate hazelnut spread
- 3 tablespoons granulated white sugar to taste
- 1 teaspoon vanilla
- pinch salt
- chopped roasted hazelnuts and chocolate flakes for decorating
Instructions
- Pour water in a a small bowl and sprinkle over gelatine. Stir to combine. Set aside to bloom.2 tablespoons water2 teaspoons gelatin powder
- In a medium saucepan place cream, milk, Nutella, sugar, vanilla and salt.1 ⅓ cups heavy cream½ cup whole milk½ cup Nutella chocolate hazelnut spread3 tablespoons granulated white sugar1 teaspoon vanillapinch salt
- Place over medium heat. Stir to combine and melt sugar and Nutella. Taste for sweetness and adjust sugar accordingly.
- Remove from heat when you can see steam rising from the surface and all ingredients are combined. Do not allow to boil.
- Place bowl of bloomed gelatine in microwave on high power for 8 – 10 seconds to just melt.
- Pour melted gelatine into cream mixture. Stir well.
- Allow to cool in the refrigerator, stirring regularly to prevent skin forming on the top.
- In the meantime, have ready 4 ramekins or 4 dessert glasses. If you are planning to turn out the panna cotta, lightly oil the ramekins.
- When cool but still liquid, pour cream mixture into ramekins or glasses.
- Return to refrigerator for 3 – 4 hours or overnight to set completely.
- Decorate with hazelnuts and chocolate before serving.chopped roasted hazelnuts and chocolate flakes for decorating
Notes
- The gelatin powder used is platinum strength. As a guide, 2 teaspoons will set 2 cups plus 4 teaspoons of liquid (or 2 metric cups (500mls).
- Be sure to use heavy cream NOT cream that has thickeners added. Thickened cream has additives which will result in a much more firm panna cotta. Nice but not what you are after.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I have made these several times though this is my first time to post a comment. This recipe is easy to make and always comes out the same. I put strawberries for toppings and i do adjust the sugar so that its not too sweet. My whole family loves it. Just wanted to thank you for sharing this. It is really a good recipe. Thank you.
Thank you so much for taking the time to comment—I’m so happy to hear that this recipe has become a favorite for your family! I love the idea of adding strawberries on top, and it’s great that you’ve made the sweetness work perfectly for your taste. Your kind words really mean a lot!
Why do you add the step of cooling in the fridge, then pour into ramekins? Why not just pour into ramekins and put in fridge?
That’s a good question, Holly! I find that the gelatin can sometimes cause separation. Cooling in the fridge (and stirring) ensures this doesn’t happen in the ramekin.
I live in Melbourne and have always used thickened cream – what is heavy cream in Australia?I have always wondered ? thanks
Stella, I like use pure cream (see the Notes section of the recipe card). The “Pauls” produces pure cream. Thickened cream has additives which will result in a much more firm panna cotta which isn’t bad but it’s not what you’re looking for.
In this recipe looks like the gelatin is used as a stabilizer. Could I substitute heavy whipping cream in place of the cream and gelatin?
Hello Tony, no that wouldn’t be enough to set the panna cotta.
Could I use Biscoff Spread?
Craig, I have never use Biscoff Spread in this panna cotta but looking at the break down of each and comparing I think it would work. Biscoff Spread is lower in sugar though but I think it still would be sweet enough.
Good morning
Can you use gelatine leaves?
Thanks
Michael
Yes though you will need to check the strength of your gelatin leaves and do the conversion. The gelatin powder the I use is platinum strength. As a guide, 2 teaspoons of my gelatin poweder will set 2 cups plus 4 teaspoons of liquid (or 2 metric cups (500mls).
So, so good. I will have this on hand all month long. rigmor
Great idea, Rigmor!
This was delicious and really easy to make. I did find it a bit too sweet for my liking. Would probably try it without adding the sugar first and adjust to my liking.
Angela, you can definitely adjust the sweetness to suit your taste. Enjoy!
BONJOUR from France, Marcellina,
GRACIE MILLE for your cookies recipes that are WONDERFUL ++ EASY !!!
But I do have a problem with this “NUTELLA PANNA COTTA” :
In France, you CANNOT find “powdered gelatine” -( like in USA where I lived for 20 years ;-)) but only “gelatine leaves” so… WHAT do I do ???
Ciao Virginie! So lovely to hear from you and thank you for your lovely comments! Unfortunately, the answer to your question is easy to answer because the strength of gelatine leaves vary. I think this is one that you would need to experiment a little with. I have done some research and checked common gelatine leaves in France. From what I can see to set 2 cups of liquid, you will need between two and two and a half leaves of gelatine. For my recipe for Nutella Panna Cotta has just under two cups of liquid so perhaps you could start with two gelatine leaves as see how that goes. I hope that helps. Let me know how you go.
Wow. Nutella and panna cotta in the same description.
I adore both. I’ll be making this one for sure. And soon!
Thank you
You won’t be sorry, Patricia!
I am going to make this for Easter 🙂 which type of sugar is best to use?
Christina, I prefer to use white superfine or castor sugar because it dissolves easily. But regular granulated white sugar will be fine. Happy Easter xx
Hey! How long do these last – can I make them 2 days ahead?
Hi Rhi! Yes, these will keep as long as the cream is fresh. Look at the expiry date on the cream and use that as your guide. The gelatine will firm up over time so be sure to use pouring cream that has no additives like gelatine or thickeners. For a particularly wobbly panna cotta that lasts two days, reduce the gelatine by 1/2 teaspoon. Use 1 1/2 teaspoons of gelatine. Enjoy xx
My family loved your recipe. I need to make a large batch for a party. Can I multiple the recipe? Or you think I should make the exact recipe many times? Thanks Maria
Hi Maria! That’s so great to hear. My family loves this one too! It wouldn’t be a problem to make a large batch. Just be sure to scale all the ingredients up. I’d love to see a photo of all your panna cotta desserts!
Do you think I can use this as a cake filling?
Maria, I don’t think this would work as a filling, unfortunately.
This looks absolutely irresistible.
Yes, resistance is futile!
This is easily the most lovely dessert I’ve ever seen using Nutella…and my whole family loves Nutella too! You can bet I will try this recipe. Looks delicious!
Your family sounds like mine!
Oh my, what a luscious dessert. I’ve made panna cottas, with vanilla flavoring and with coffee flavoring, but never with Nutella. This has to be in my future.
If you love Nutella, Linda, you will love this Nutella Panna Cotta!