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White chocolate and hazelnut panna cotta pots

  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings


  • 1/2 cup thickened cream
  • 1/2 cup milk
  • 1 1/2 tablespoons caster sugar
  • 50g white chocolate, finely chopped
  • 1 teaspoon powdered gelatine
  • 1/3 cup chocolate hazelnut spread


  • 1
    Place cream, milk and sugar in a small saucepan over medium-low heat. Cook, stirring, for 4 to 5 minutes or until almost simmering (don’t boil). Remove from heat. Add half the chocolate. Stir until chocolate is smooth. Pour mixture into a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve gelatine. Cool for 10 minutes.
  • 2
    Spoon 1 tablespoon hazelnut spread into the base of four 100ml-capacity espresso glasses. Smooth top. Carefully pour cream mixture, over the back of a metal teaspoon, into each glass. Cover with plastic wrap. Refrigerate for 4 hours or until set. Remove from fridge 10 minutes before serving. Decorate with remaining chocolate. Serve.

Source: taste.com.au


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