Chocolate-Hazelnut Panna Cotta
Author: Nicole
Ingredients
  • 2 packets (1-1/2 tablespoons) unflavored gelatin
  • 6 tablespoons cold water
  • 4 cups heavy cream
  • 1 vanilla bean, split lengthwise and scraped (see Notes)
  • 1 cup chocolate-hazelnut spread (such as Nutella)
  • Flaky sea salt (such as Maldon)
Instructions
  1. In a small bowl, stir gelatin and cold water. Let soften while you heat the cream.
  2. Place cream in a medium saucepan over medium-low heat. Bring to barely a simmer.
  3. Remove pan from heat and whisk in seeds from the vanilla bean followed by the chocolate-hazelnut spread. Whisk until completely dissolved. Let the mixture cool for 10 minutes.
  4. Whisk in gelatin until dissolved.
  5. Divide panna cotta between eight 5 to 6 ounce ramekins, cups or Mason jars (perfect for traveling). Cool in the refrigerator and then cover each in plastic wrap. Chill for at least 3 hours or up to 2 days.
  6. Serve panna cotta cold. Sprinkle some flaky sea salt on top just before serving.
Notes
* If you have vanilla bean paste, use a tablespoon in place of the vanilla bean making this even easier to prepare.
* Cool in the refrigerator uncovered to avoid light spots (from condensation) on the top of the panna cotta. Once cool, cover with plastic wrap.
Recipe by Riegl Palate at https://www.rieglpalate.com/chocolate-hazelnut-panna-cotta/