Chocolate-Hazelnut Panna Cotta
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
- In a small bowl, stir gelatin and cold water. Let soften while you heat the cream.
- Place cream in a medium saucepan over medium-low heat. Bring to barely a simmer.
- 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.
- Whisk in gelatin until dissolved.
- 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.
- 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.
* Cool in the refrigerator uncovered to avoid light spots (from condensation) on the top of the panna cotta. Once cool, cover with plastic wrap.
