close navigation menu

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 add a delightfully nutty flavor.

Chocolate Hazelnut Panna cotta served in an etched crystal goblet with bright sunflowers in the background.


  • 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.