This Chocolate & Vanilla Panna Cotta is a show-stopping dessert with three luscious layers: Nutella, dark chocolate, and vanilla. Not only does it look stunning in a glass, but it’s also surprisingly simple to make with minimal ingredients. Each spoonful melts in your mouth with silky smoothness, making it an elegant treat for dinner parties, holidays, or special occasions.
Whether you’re a beginner in the kitchen or an experienced home cook, this panna cotta is sure to impress!
Ingredientss
Makes 7–8 dessert glasses
Nutella Layer
- 1/3 cup whole milk
- 2 1/4 tsp powdered gelatin
- 2 cups double cream (e.g., Elmlea or heavy cream)
- 1/3 cup sugar
- 1/2 cup Nutella
Dark Chocolate Layer
- 2 cups double cream
- 100g (3.5 oz) dark chocolate, chopped
- 2 tbsp honey
- 1/3 cup cocoa powder, sifted
Vanilla Layer
- 1/3 cup whole milk
- 2 1/4 tsp powdered gelatin
- 2 1/2 cups double cream
- 1/3 cup sugar
- 1 tsp vanilla extract
Method
Prepare the Nutella Layer
- Position 7–8 dessert glasses at an angle inside a muffin tin (or use a dish towel to prop them up).
- In a small bowl, sprinkle gelatin over 1/3 cup cold milk and let it sit for 5 minutes to bloom. Stir to combine.
- In a saucepan over medium heat, combine cream, Nutella, and sugar. Heat gently until the sugar is fully dissolved—do not boil.
- Remove from heat, stir in the bloomed gelatin until fully dissolved.
- Pour the mixture carefully into the tilted glasses. Refrigerate for at least 2 hours, until fully set.
Prepare the Dark Chocolate Layer
- In a small saucepan, combine cream, chopped dark chocolate, and honey over medium-low heat. Stir until the chocolate is fully melted.
- Add sifted cocoa powder and whisk until smooth. Remove from heat and allow to cool to room temperature.
- Once the Nutella layer is set, pour the chocolate layer gently on top, using the back of a spoon or drizzling down the glass side to avoid disturbing the previous layer.
- Refrigerate until set, about 2 hours.
Prepare the Vanilla Layer
- Repeat the same blooming method for gelatin using 1/3 cup milk and 2 1/4 tsp gelatin.
- In a saucepan, heat cream and sugar until sugar dissolves (do not boil). Remove from heat, add vanilla extract, and stir in the bloomed gelatin until fully dissolved.
- Allow the mixture to cool to room temperature before carefully layering on top of the chocolate layer.
- Chill for at least 2 hours or until all layers are firm and set.
Tips for Perfect Layers
- Always let each layer fully set before pouring the next to prevent them from mixing.
- Cool each mixture to room temperature before pouring over the previous layer to avoid melting it.
- For a clean look, pour gently: use the back of a spoon or pour slowly against the glass wall.
Variations
- White Chocolate Layer: Replace the vanilla layer with white chocolate for a richer flavor.
- Fruit Layer: Add a layer of berry compote or puree between the chocolate and vanilla layers.
- Coffee Kick: Infuse the Nutella layer with a touch of espresso powder for a mocha twist.
- Vegan Option: Use coconut cream, dairy-free chocolate, and agar-agar instead of gelatin.
How to Store
- Store panna cotta covered in the refrigerator for up to 5 days.
- Avoid freezing, as the texture may become grainy once thawed.
- Cover each glass with cling wrap or store in airtight containers to prevent the cream from absorbing fridge odors.
FAQs
Q: Can I make this ahead of time?
A: Absolutely! Panna cotta is perfect for prepping in advance. Make it a day or two before serving for stress-free entertaining.
Q: What if I don’t have Elmlea cream?
A: You can use any high-fat double or heavy cream. Look for something with at least 36% fat for best texture.
Q: My panna cotta didn’t set—what went wrong?
A: It’s likely the gelatin wasn’t fully dissolved or the cream was too hot (destroying the gelatin). Make sure to bloom gelatin properly and dissolve it thoroughly off the heat.
Q: Can I use flavored extracts in the layers?
A: Definitely! Try hazelnut, almond, or even orange extract for creative twists.
Q: What’s the best way to serve this?
A: Serve directly in clear dessert glasses to show off the layers. Garnish with shaved chocolate, berries, or a drizzle of caramel for extra flair.