Nutella Panna Cotta

Oh Nutella, how do I love thee? Let me count the ways: I love to eat you on a spoon, on bread, with a banana, on my french toast, in brownies, and basically with anything and on everything. This chocolaty hazelnut spread is a real treat and perfect for satisfying the sweet tooth when regular chocolate won't do it.

I made this Nutella Panna Cotta recipe to celebrate World Nutella Day. I didn't get to participate in last year's celebration so I wanted to make sure to participate this year. I completely agree with World Nutella Day creators Sara of Ms Adventures in Italy and Michelle of Bleeding Espresso that Nutella is so amazing it deserves a day to itself. This panna cotta is so easy to make that it's reason enough for everyone to indulge in a little Nutella celebration today. It is creamy and silky and full of that hazelnut flavor that makes Nutella so amazing.

Nutella Panna Cotta
Source: Technicolor Kitchen
Serves 8

1 tablespoon powdered gelatin
1 cup Nutella
¼ teaspoon salt
1 ½ cups (360ml) heavy cream
½ teaspoon vanilla extract
1 cup (240ml) whole milk

In a medium bowl, whisk together the gelatin and 3 tablespoons cold water.

Put the Nutella and salt in a medium bowl and set aside.

In a medium saucepan, bring the cream and vanilla to a boil. Pour 1/3 of the hot cream mixture over the gelatin and whisk it well. Then pour the gelatin mixture back into the remaining cream.

Pour about 1/3 of the cream mixture over the Nutella. Whisk well to form a smooth paste. Add the remaining cream mixture and whisk well to combine. Whisk in the milk.

Strain the mixture through a fine sieve into a bowl, then divide it among eight ramekins, glasses or cups. Refrigerate until set, about 3 hours – the panna cotta can be kept, loosely covered with plastic wrap, in the refrigerator for up to 2 days.

They can be served in the ramekins or dipped in hot water and unmolded onto a serving plate.