Milk Chocolate Hazelnut Panna Cotta With Nutella Food

NUTELLA PANNA COTTA

Nutella Panna Cotta image

Set with gelatin instead of egg yolks, panna cottas are lighter - and easier to prepare - than most puddings. This one owes its richness of flavor to a healthy dose of Nutella and bittersweet chocolate.

Provided by Melissa Clark

Categories quick, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/8 teaspoon powdered gelatin
2 ounces bittersweet chocolate, finely chopped
1 cup Nutella
1/2 teaspoon kosher salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1 cup whole milk
1/4 cup chopped, toasted hazelnuts, for serving (optional)

Steps:

In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.
In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.
Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.
Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 41 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 219 milligrams, Sugar 36 grams

CHOCOLATE HAZELNUT PANNA COTTA

Chocolate Hazelnut Panna Cotta image

Provided by Anne Burrell

Categories dessert

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

4 sheets gelatin
1 quart heavy cream
1 (13-ounce) jar chocolate hazelnut spread (recommended: Nutella)
Chopped roasted hazelnuts, for garnish
Grated semisweet chocolate, for garnish

Steps:

Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream.
Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours.
When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!

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