Chocolate and Cardamom Panna Cotta

Panna cotta al cardamomo e cioccolato |

Chocolate and Cardamom Panna Cotta is very easy to make. Cardamom is a recurring ingredient in these pages and the combination I like best is with chocolate. Guilty, Your Honor.

Everything started when I discovered a chocolate and cardamom liquor recipe. Blame it on the alcohol but a great love was born. And I didn’t even regret it the next day.

In this recipe I used that very combination in a classic panna cotta. The panna cotta is easy and can be prepared even the day before, making it a perfect option if you have friends for dinner.

The caramelized hazelnut crumble gives that crunchy kick and it is also very tasty. The only problem is trying not to eat all the caramelized hazelnuts while preparing the dessert.

Chocolate and Cardamom Panna Cotta

Prep Time30 minutes
Cook Time30 minutes
Resting time4 hours
Servings: 5
Ingredients for 5 aluminum foil cups


For the chocolate ganache:

  • 200 g dark chocolate 7 oz
  • 125 g fresh cream 4.4 oz
  • 30 g butter 1 oz

For the caramelized hazelnut crumble:

  • 80 g hazelnuts 2.8 oz
  • 65 g sugar 2.3 oz
  • 20 g water 0.7 oz


For the panna cotta:

  • Open the cardamom pods, extract the seeds and crush them with a meat mallet or with the blade of a kitchen knife.
  • Put the cream on low heat and before it starts to boil remove from heat and add the cardamom seeds. Leave to infuse for at least 1 hour.
  • Filter through a strainer to remove the seeds.
  • Soak the gelatin sheets in cold water. After 10 minutes heat the cardamom-flavored cream until it starts boiling. Remove from heat and add the wrung gelatin sheets. Stir to make the gelatin dissolve.
  • Transfer the cream in the aluminum foil cups. Refrigerate for at least 4 hours.

For the hazelnut crumble:

  • Line an oven tray with baking paper, and set aside.
  • Put a small pot (preferably with heavy bottom) on medium heat, with the sugar, water and hazelnuts. Stir constantly with a wooden spoon.
  • When the water evaporates the sugar will become “sandy”, covering the hazelnuts. Keep stirring until the sugar will melt and the hazelnuts will have a nice golden color.
  • Place them on the prepared baking tray and let them cool off.
  • Once cold, blend them in the mixer by pulsing. Alternatively chop them with a kitchen knife.

For the chocolate ganache:

  • Chop the chocolate in the mixer.
  • Bring the cream to boil. Add it all in one go to the chopped chocolate and stir with a whisk until the ganache is smooth. Add the butter and mix.


  • Prepare each serving plate by pouring a bit of chocolate ganache in the center.
  • Dip the bottom of each aluminum foil cup in hot water and turn each one upside down to unmold. Place each panna cotta in the plate.
  • Garnish with the caramelized hazelnut crumble.
Did you try this recipe?Mention @tortaoragione and tag #tortaoragione!

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