Chocolate Hazelnut Panna Cotta
by: Chef Mike Shannon
Ingredients
- 2 envelopes powdered gelatin (about 4 1/2 teaspoons)
- 6 Tablespoons hazelnut liqueur (i.e. Frangelico)
- 2 1/2 cups half-and-half
- 1-1/2 cups heavy cream
- 3 Tablespoons sugar
- 4 ounce bittersweet chocolate
- 1 cup of Nutella
Instructions
Sprinkle the gelatin over the liqueur in a bowl, stir, and let stand for 5 minutes.
Heat the cream and half-and-half mixture with sugar in a saucepan over medium heat, gently whisking continuously, until sugar is dissolved and just starting to bubble around the edges. Reduce heat to medium-low.
Whisk in gelatin mixture, chocolate, and Nutella and continue to stir for 5-6 minutes until completely mixed and homogenous.
Divide mixture into small ramekins or mason jars (about 4 ounce). Place in Sub-Zero refrigerator for 2 to 3 hours, or until set.
Top with whipped cream and other optional toppings like mini chips/candies or nuts as desired.