Ingredients
Scale
- 1 cup hazelnuts, toasted and finely ground
- 2 cups heavy cream, chilled
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon agar-agar
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate
- ½ cup coconut milk
- Pecans or almonds, for garnish
Instructions
- Gather all ingredients on your countertop and toast your hazelnuts in a dry skillet over medium heat for about 5 minutes until fragrant.
- Allow the hazelnuts to cool slightly before grinding them into fine crumbs using a food processor.
- In a saucepan over medium heat, combine heavy cream, whole milk, sugar, ground hazelnuts, agar-agar, and vanilla extract.
- Whisk continuously until everything is well combined and begins to simmer gently.
- Let it simmer for about 5 minutes while stirring.
- Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into another bowl.
- Allow it to cool slightly before pouring it into individual serving glasses or molds.
- Refrigerate the filled glasses or molds for at least 4 hours or until fully set.
- In another small saucepan over low heat, combine dark chocolate and coconut milk.
- Stir until melted and smooth—this may take about 2-3 minutes.
- Let it cool slightly before pouring over each panna cotta once they have set.
- Once you’re ready to serve, remove the panna cottas from the refrigerator.
- Top each one with chocolate ganache and sprinkle chopped pecans or almonds on top for added texture.
Notes
Store panna cotta in airtight containers, refrigerating for up to three days.
For a warm experience, gently reheat ganache over low heat, stirring constantly until smooth.
Serve with fresh berries for added flavor and a beautiful presentation.
Use high-quality chocolate for ganache; it greatly enhances the dessert’s richness and depth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 75mg
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg