Chocolate Espresso Panna Cotta with Hazelnut Crumble

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Silky chocolate panna cotta infused with bold espresso, topped with a crunchy hazelnut crumble for texture contrast. This Italian-inspired recipe, ready in about 30 minutes, layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tbsp instant espresso powder
• 1 tbsp powdered gelatin
• 3 tbsp cold water
• 1/2 cup, chopped hazelnuts
• 2 tbsp brown sugar
• 2 tbsp all-purpose flour
• 2 tbsp, melted unsalted butter
• pinch salt

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Instructions

1. Step 1: Sprinkle 1 tbsp powdered gelatin over 3 tbsp cold water in a small bowl and let bloom for 5 minutes.
2. Step 2: In a medium saucepan over medium heat, whisk together 1 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1 tbsp instant espresso powder. Heat until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
3. Step 3: Remove saucepan from heat and whisk in gelatin mixture until completely dissolved. Strain through a fine sieve into a large measuring cup.
4. Step 4: Divide the panna cotta mixture evenly among 6 serving glasses or ramekins and refrigerate for at least 4 hours until set.
5. Step 5: Meanwhile, preheat oven to 350°F. In a bowl, combine 1/2 cup chopped hazelnuts, 2 tbsp brown sugar, 2 tbsp all-purpose flour, 2 tbsp melted unsalted butter, and a pinch of salt. Toss until crumbly.
6. Step 6: Spread hazelnut mixture on a baking sheet lined with parchment paper and bake for 10-12 minutes until golden and toasted, stirring halfway.
7. Step 7: Once panna cotta is set, sprinkle hazelnut crumble over each serving and serve chilled.