White chocolate and hazelnut panna cotta pots

Name: White chocolate and hazelnut panna cotta pots
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/2 cup heavy whipping cream (120g); 1/2 cup milk (1% fat) (120g); 2 tsp sugar (10g); 1/3 cup white chocolate (72g); 1 tsp gelatin powder (5g); 1/3 cup dark chocolate (72g)

White Chocolate and Hazelnut Panna Cotta Pots are rich and creamy desserts that combine the sweetness of white chocolate with a hint of nuttiness from hazelnuts. This no-bake treat is layered with dark chocolate for an elegant finish perfect for special occasions.

26 Nov 2025
Cook time 5 min
Prep time 10 min

Ingredients:

1/2 cup heavy whipping cream
1/2 cup milk (1% fat)
2 tsp sugar
1/3 cup white chocolate
1 tsp gelatin powder
1/3 cup dark chocolate

Indulge in the rich and creamy texture of White Chocolate and Hazelnut Panna Cotta Pots. This delightful dessert blends the smooth sweetness of white chocolate with the nutty crunch of hazelnuts, creating a luxurious treat that's perfect for any occasion.

Instructions:

1. Prepare the Gelatin: In a small bowl, dissolve the gelatin powder in 1 tablespoon of cold water. Let it sit for about 5 minutes to allow it to bloom.

2. Heat Cream and Milk: In a medium saucepan, combine the heavy whipping cream, milk, and sugar. Heat the mixture over medium heat until it is hot but not boiling, stirring occasionally to dissolve the sugar. Do not let it come to a boil.

3. Add Gelatin: Once the cream mixture is hot, remove the saucepan from heat. Add the bloomed gelatin to the mixture and stir until the gelatin is completely dissolved.

4. Melt the White Chocolate: Add the white chocolate to the cream mixture. Stir until the chocolate is fully melted and the mixture is smooth.

5. Pour into Pots: Evenly divide the white chocolate mixture among small serving pots or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours, or until the panna cotta is set.

6. Prepare the Dark Chocolate Layer: In a heatproof bowl, melt the dark chocolate using a double boiler or in the microwave at 30-second intervals, stirring until smooth.

7. Add the Dark Chocolate Layer: Once the panna cotta is set, pour a thin layer of melted dark chocolate over each panna cotta pot. Use a spoon to evenly spread it, if necessary.

8. Final Chill: Return the pots to the refrigerator for an additional 1-2 hours to set the dark chocolate layer.

9. Serve: Once fully set, remove the panna cotta pots from the refrigerator. Optionally, garnish with chopped hazelnuts or white chocolate shavings before serving.

With their velvety texture and exquisite flavor, these White Chocolate and Hazelnut Panna Cotta Pots are sure to impress your guests. Enjoy the delicate balance of sweetness and nuttiness in every spoonful, and savor the satisfaction of creating a gourmet dessert in your own kitchen.

White chocolate and hazelnut panna cotta pots FAQ:

How long should I refrigerate panna cotta for it to set properly?

You should refrigerate the panna cotta for at least 4 hours to ensure it sets properly. For best results, consider chilling it overnight.

What can I use instead of gelatin for a vegetarian panna cotta?

For a vegetarian alternative, use agar-agar, a plant-based gelatin substitute. Be sure to follow the package instructions for proper usage, as it may require different amounts.

What is the best way to check if panna cotta is done setting?

The panna cotta is properly set when it has a firm but slight jiggle in the center. It should not be liquid when gently shaken.

Can I store leftover panna cotta, and for how long?

Yes, you can store leftover panna cotta in the refrigerator for up to 3 days. Keep it covered to maintain freshness.

What type of chocolate can I use for this recipe?

For the white chocolate, use high-quality white chocolate bars or chips. Dark chocolate can be semi-sweet or bittersweet, depending on your preference.

Cooking Tips:

- Ensure that the gelatin powder is fully dissolved to avoid a grainy texture.

- Use high-quality white chocolate for a richer flavor.

- Allow the panna cotta to set in the refrigerator for at least 4 hours or overnight for best results.

- To easily release the panna cotta from the molds, dip the base of the molds in hot water for a few seconds before turning them out onto a plate.

- Garnish with chopped roasted hazelnuts or a drizzle of dark chocolate for an extra touch of elegance.

Nutrition Facts

4 Servings
Calories 230kcal
Protein 6g
Carbohydrates 24g
Fiber 2.13g
Sugar 20g
Fat 24g

White chocolate and hazelnut panna cotta pots