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Oreo-Infused Panna Cotta with Crispello Chocolate Crunch: A Step-by-Step Guide

Written by Neelanjana Mondal | August 26, 2025

Panna cotta is milky and quite simple on its own, but with two added elements like Oreo and Cadbury Crispello, you have a dessert that is milky and quite extravagant. So, try this recipe and read on for some tips and tricks at the end.

Oreo-Infused Panna Cotta with Crispello Chocolate Crunch

(Serves 4)

Ingredients:

For the Oreo-Infused Panna Cotta:

  • 2 cups heavy cream, room temperature
  • 1/2 cup whole milk
  • 1/3 cup granulated sugar
  • 6 Oreo cookies, crushed (filling included)
  • 1 ½ tsp powdered gelatin (or 1 envelope)
  • 2 tbsp cold water
  • 1/2 tsp vanilla extract
  • Pinch of salt

For the Crispello Chocolate Crunch Layer:

  • 1 cup Cadbury Crispello, chopped into small pieces
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbsp butter
  • Optional: 1/4 cup crushed cornflakes or crispy puffed rice, for extra crunch

Instructions:

Step 1: Making the Oreo-Infused Cream

  1. Take a saucepan, add the heavy cream, milk, sugar, crushed Oreos, and a pinch of salt.
  2. Bring it to a simmer on medium heat; do not let it boil. Stir often until the sugar dissolves, and add the Oreos for them to soften.
  3. Remove from the heat and set aside to cool for 10-15 minutes.

Step 2: Blooming the Gelatin

  1. Take a small bowl, and sprinkle gelatin over 2 tablespoons of cold water. Set it aside for 5 minutes for it to bloom.
  2. After the gelatin has bloomed, microwave it for 10-15 seconds or place the bowl in warm water to melt the gelatin.

Step 3: Blending and Straining

  1. This step is optional but highly recommended: Blend the Oreo-cream mixture until smooth in a blender.
  2. Strain it through a fine mesh sieve to remove chunky cookie bits for a silky finish.
  3. Stir in the melted gelatin and vanilla extract until combined well.

Step 4: Chill the Panna Cotta

  1. Pour the panna cotta custard into ramekins, glasses, or silicone molds.
  2. Chill in the fridge for 4-6 hours, for the panna cottas to fully set.

Step 5: Make the Crispello Chocolate Crunch

  1. Add the chocolate chips to a microwave-safe and heatproof bowl, and using the microwave or the double boiler method, melt them until smooth.
  2. Add the chopped Crispello and crushed cornflakes and mix.
  3. Let it cool a bit, then spread a spoonful over each set panna cotta. You can also create a disc of the crunchy mixture on parchment paper and chill it to serve on top as a garnish.
  4. Once the panna cottas are set, unmold them and serve them in their dishes or turn them over to a plate. Then top with the Crispello crunch layer.
  5. Garnish with Oreo crumbles, chocolate shavings, or a drizzle of chocolate sauce.

Tips & Tricks:

  • Let the crushed Oreos sit in the hot cream for at least 10-15 minutes before straining. This infuses the base with a deeper flavor, not just sweetness from the cream.
  • Blending the Oreo-cream mixture gives you a more intense and uniform flavor, but straining afterward is crucial if you want that classic panna cotta silkiness without gritty bits.
  • If your Crispello bits are coated in too much chocolate, the crunch layer can turn soggy. Add a small handful of crushed cornflakes or puffed rice to the melted chocolate to keep things crisp even after refrigeration.
  • To get a clean release from molds, dip the bottom of each panna cotta container briefly into warm water for 5-10 seconds, then run a thin knife around the edge before inverting. If it still resists, give it a gentle jiggle.
  • If you plan to create a layered look with the panna cotta and chocolate crunch, pour and set the panna cotta first. Only add the melted chocolate-Crispello mixture once the panna cotta is fully firm to prevent sinking or blending.
  • For an extra version, make chocolate crunch discs on parchment paper using a ring mold or spoon, chill until set, and place them like edible crowns on top of each panna cotta.
  • Add a tablespoon of Baileys, Kahlúa, or dark rum to the panna cotta base right after straining for an adult version. Alcohol softens the custard slightly, so reduce the milk by a tablespoon if you go this route.
  • A tiny pinch of flaky sea salt on the chocolate crunch just before serving will wake up the sweetness and add depth. It also looks gorgeous.
  • If you’ve got real vanilla bean paste or a pod, use it instead of extract. It rounds out the Oreo flavor with warm, fragrant notes that taste bakery-fresh.
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