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White Chocolate & Hazelnut Panna Cotta

A quick and light dessert featuring white chocolate and chunky Nutella, perfect for dinner guests or as a simple indulgence.
5 from 1 vote
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: Claire Brookman Super Food Ideas June 2013


  • ½ cup thickened cream
  • ½ cup milk
  • 1 ½ tablespoons caster sugar
  • 25 g white chocolate finely chopped
  • 1 teaspoon powdered gelatine
  • 2-3 tablespoons dry-roasted hazelnuts chopped
  • cup chocolate hazelnut spread see note
  • 25 g white chocolate shaved


  • Place cream, milk and sugar in a small saucepan over medium-low heat. Cook, stirring, for 4 to 5 minutes or until almost simmering (do not boil). Remove from heat. Add 25g finely chopped white chocolate. Stir until chocolate is melted and mixture is smooth. Pour mixture into a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve gelatine. Cool for 10 minutes.
  • Meanwhile, stir chopped hazelnuts (add more or less depending on how chunky you'd like it) through chocolate hazelnut spread. Spread 1 tablespoon of spread onto the bottom of 4 100ml-capacity serving bowls. 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 refrigerator 10 minutes before serving. Decorate with remaining 25g shaved white chocolate. Serve immediately.


You may find it easier to layer the chocolate hazelnut spread if it is melted. Heat the spread in the microwave until it is melted (do not allow it to get too hot or boil), then spoon it carefully into the bowls and spread it evenly. Tap the bowls on the counter-top to help even it out and eliminate air bubbles. Allow an extra 10 minutes cook time for cooling, and an extra 4 hours for the panna cotta to set.