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Murielle Banackissa
Coconut Panna Cotta with Chocolate Mousse and Hazelnut Crunch

Coconut Panna Cotta with Chocolate Mousse and Hazelnut Crunch

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Winter, Valentine’s Day, Canadian inspired
GF OF RSF
1 hour 30 mins Prep: 25 mins Cook: 5 mins Refrigeration Time: 1 hour
Serves 4

Sweetened entirely with dates and dark chocolate, this layered dessert features a rich coconut panna cotta, a homemade hazelnut-chocolate crunch, as well as a creamy and decadent chocolate mouse made with silken tofu. It is a treat for the real chocolate lovers out there.

Ingredients Coconut Panna Cotta Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Hazelnut & Chocolate Crunch Step 1 Step 2 Step 3 Step 4  Chocolate Mousse Step 1 Assemble Step 1 Step 2 Step 3 Step 4 Common Questions & Swaps

Ingredients

Coconut Panna Cotta

  • 1 cup full fat coconut milk
  • 2 pitted soft medjool dates
  • ½ tsp agar powder

Hazelnut & Chocolate Crunch

  • ½ cup toasted hazelnuts , chopped
  • 1 heaping tbsp dark chocolate , chopped
  • Pinch of fleur de sel , optional

Chocolate Mousse

  • 1 packed cup silken tofu
  • ⅓ cup packed pitted soft medjool dates
  • ¼ cup cacao powder
  • ¼ tsp instant coffee
  • Pinch of sea salt

Coconut Panna Cotta

  1. Step 1

    Add coconut milk and dates to a blender and blend until completely smooth.

  2. Step 2

    Strain into a small saucepan.

  3. Step 3

    Add agar powder and whisk until homogeneous.

  4. Step 4

    Bring to a boil then decrease the heat and simmer for 3 minutes, whisking occasionally.

  5. Step 5

    Divide among 4 small glass cups.

  6. Step 6

    Cover and refrigerate for an hour.

Hazelnut & Chocolate Crunch

  1. Step 1

    Line a small plate with parchment paper.

  2. Step 2

    Evenly spread the hazelnuts onto the parchment-lined plate.

  3. Step 3

    Drizzle chocolate onto the hazelnuts and sprinkle some fleur de sel.

  4. Step 4

    Refrigerate until set.

 Chocolate Mousse

  1. Step 1

    Add all ingredients into a high speed blender and blend until smooth. Set aside.

Assemble

  1. Step 1

    Break apart the chocolate covered hazelnut chunks and sprinkle half of them onto the set panna cotta layer in each glass cup.

  2. Step 2

    Top with chocolate mousse.

  3. Step 3

    Garnish with the other half of the chocolate covered hazelnuts.

  4. Step 4

    Enjoy immediately or refrigerate until serving.

Common Questions & Swaps

  • Can I use another kind of milk instead of coconut? No, simply because other non dairy milks will not bring the richness coconut milk brings in this recipe, which will in turn affect the texture of the panna cotta. 
  • What if my dates are dry? Use them, but make sure to soak them in boiling water for 15-20 minutes to help them soften then drain them and use them in the recipe as indicated.
  • Can I use another nut instead of hazelnuts? Sure, I think pecans would be great here.
  • Can I use soft of medium tofu? No, you actually really need silken tofu for this recipe.
Coconut Panna Cotta with Chocolate Mousse and Hazelnut Crunch
Coconut Panna Cotta with Chocolate Mousse and Hazelnut Crunch
Coconut Panna Cotta with Chocolate Mousse and Hazelnut Crunch with spoon taken out
Coconut Panna Cotta with Chocolate Mousse and Hazelnut Crunch