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Chocolate Hazelnut Panna Cotta

Our take on this Italian classic is light and creamy. Historically, panna cotta (“cooked cream”) was thickened with egg whites and baked, but this no-bake version uses gelatin. When whisking together the cream, chocolate and hazelnut mixture, we drizzle in a whisper of Amaretto to give a delightfully nutty flavor.


  • 2 sheets leaf gelatin
  • 2 oz (57 g) bittersweet chocolate, finely chopped
  • ¾ C (135 g) chocolate hazelnut spread, like Nutella
  • 2 C (473 ml) heavy cream
  • 1 tsp (5 g) Amaretto liqueur


  • 1 C (118 g) sweetened whipped cream
  • ¼ C (25 g) chocolate shavings


Submerge gelatin leaves in ice water and let soak until softened; about 10 minutes. Place chocolate and chocolate-hazelnut spread in a large bowl, stir to combine; set aside. Place cream in a medium saucepan and let just barely come to a boil; remove from heat. Pull softened gelatin sheets from water; squeeze out excess liquid. Add gelatin to cream, swirling to melt and combine. Immediately pour cream mixture over chocolate mixture. Allow cream and chocolate mixture to stand a few minutes then whisk until smooth and blend in Amaretto. Transfer to 6 individual serving glasses. Refrigerate at least 2 hours before serving; cover with plastic wrap if refrigerating overnight. Garnish with whipped cream and chocolate shavings.

  • Prep time: 15 minutes.
  • Chilling time: 2 hours.
  • Makes 6 servings.