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Panna Cotta de chocolate con salsa de berries

Chocolate Panna Cotta with berries sauce

  • Total Time: 20 mins
  • Yield: 4 1x


  • 200 cc (6.8 fl oz) of milk
  • 125 cc (4.2 fl oz) of Nestlé Coffee-mate Hazelnut Creamer
  • 125 cc (4.2 fl oz) of liquid whipping cream
  • 40 grs (1.4 oz) of cocoa powder
  • ½ cup of granulated sugar (for the Panna cotta)
  • 14 grams (0.5 oz) of unflavored gelatin (2 tablespoons)
  • 1 cup of strawberries or raspberries
  • 4 tablespoons of granulated sugar (for the sauce)


  1. In a pot on medium heat, mix the cream, hazelnut creamer, sugar, and half of the milk.
  2. Then, in a small bowl with the other half of the milk, dissolve the cocoa powder. Add it to the mixture from the previous step.
  3. Meanwhile, dissolve the gelatin powder in a little bit of cold water, and add it to the milk mixture.
  4. Stir well and remove from the heat when the sugar has dissolved.
  5. Pour this mix into individual cups.
  6. Refrigerate them for a couple of hours.
  7. Prepare the sauce by placing the strawberries or raspberries in a pot with the 4 tablespoons of sugar.
  8. Cook for about 10 minutes. Then grind the mixture in the blender or with hand mixer.
  9. Unmold the Panna Cotta and serve with the strawberry sauce, and you can also decorate it with anything of your liking. This time I used fresh strawberries and chopped pistachio.
  • Prep Time: 15 mins
  • Cook Time: 5 mins