INGREDIENTS

  • 2 sheets leaf gelatin
  • 2 oz (57 g) bittersweet chocolate, finely chopped
  • ¾ C (135 g) chocolate hazelnut spread, like Nutella
  • 2 C (473 ml) heavy cream
  • 1 tsp (5 g) Amaretto liqueur
For the Garnish:
  • 1 C (118 g) sweetened whipped cream
  • ¼ C (25 g) chocolate shavings

GUIDE / INSTRUCTIONS

For the Chocolate Hazelnut Panna Cotta
  • Submerge gelatin leaves in ice water and let soak until softened, about 10 minutes.
  • Place chocolate and chocolate hazelnut spread in a large bowl, stir to combine; set aside.
  • Place cream in a medium saucepan and let just barely come to a boil; remove from heat.
  • Pull softened gelatin sheets from water; squeeze out excess liquid.
  • Add gelatin to cream, swirling to melt and combine.
  • Immediately pour cream mixture over chocolate mixture.
  • Allow cream and chocolate mixture to stand a few minutes, then whisk until smooth and blend in Amaretto.
  • Transfer to 6 individual serving glasses. Refrigerate at least 2 hours before serving; cover with plastic wrap if refrigerating overnight.
  • Garnish with whipped cream and chocolate shavings.

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Chocolate Hazelnut Panna Cotta is light and creamy.

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