Chocolate hazelnut panna cotta recipe

Ingredients

• 1 ⅛ teaspoon powdered gelatin
• 2 ounces bittersweet chocolate. finely chopped
• 1 cup Nutella
• ½ teaspoon kosher salt
• 1 ½ cups heavy cream
• ½ teaspoon vanilla flavoring
• 1 cup dairy
• ¼ cup chopped, toasted hazelnuts. for serving (optional)

• Dietary analysis per serving (6 servings)

  443 calories 29 grams fat 23 grams saturated fats 4 grams monounsaturated fat grams polyunsaturated fat 39 grams carbohydrates 3 grams soluble fiber 34 grams sugars 5 grams protein 45 milligrams cholesterol 210 milligrams sodium

  Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

  Preparation

  1. Inside a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. Inside a large bowl, combine Nutella and salt.
  2. In a tiny saucepan over medium heat, bring cream to some boil. Pour half the cream over gelatin mixture and whisk lightly to mix stir in vanilla. Pour remaining cream over chopped chocolate whisk until smooth. Combine two mixtures whisk well.
  3. Pour one-third from the gelatin-chocolate mixture over Nutella beat utilizing an electric mixer on low speed until an even paste forms. Pour in remaining mixture and milk beat until fully combined.
  4. Strain via a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hrs or overnight. Serve sprinkled with chopped hazelnuts, if preferred.

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