The New York Time’s recipe for milk chocolate hazelnut panna cotta and the Food Network’s chocolate-strawberry panini are two good recipes that incorporate Nutella’s popular chocolate hazelnut spread. The first recipe is an Italian-style chocolate pudding, while the latter is a sweet grilled sandwich.
To make the New York Time’s recipe whisk 1 1/8 teaspoons of powdered gelatin with 3 tablespoons of cold water in a medium bowl, place 2 ounces of finely chopped bittersweet chocolate in another medium bowl, and add 1 cup of Nutella and 1/2 teaspoon of salt to a large bowl. Bring 1 1/2 cups of heavy cream to a boil, then whisk half the cream into the gelatin mixture, and add 1/2 teaspoon of vanilla extract. Whisk the remaining cream into the chocolate pieces until smooth, then combine the gelatin mixture with the chocolate mixture, and whisk until smooth. Using an electric mixer on low speed, beat together one-third of the gelatin-chocolate mixture with the Nutella until a smooth paste forms, then add the remaining mixture and 1 cup of whole milk, and beat to combine. Strain the mixture through a fine mesh sieve, pour it into six ramekins, loosely cover them with plastic wrap, and chill them for six or more hours before serving.
To make the Food Network’s recipe, begin with 12 slices of pound cake cut about 1/2 inch thick. Spread Nutella on 6 slices, using 1/4 cup in total, and arrange thinly-sliced strawberry pieces on the other 6 slices, using one strawberry per slice. Cover the strawberry slices with the Nutella slices, chocolate side down, then grill each sandwich in a panini press for two minutes until the cake is golden and crisp.