Servings: 8
Prep time: 20 minutes
Cook time: 15 minutes
Chilling time: 3 hours
Ingredients
Panna cotta
- 500 ml (2 cups) 35% cream
- 50 g (¼ cup) sugar
- 100 g (3 ½ oz) dark chocolate
- 4 sheets of gelatin
Hazelnut crunch
- 100 g (½ cup) sugar
- 80 g (⅔ cup) hazelnuts
Preparation
- Soak the gelatin sheets in a bowl of cold water until softened.
- In a saucepan, bring the cream and sugar to a boil. As soon as it starts to boil, remove from the heat, add the chocolate, and stir until completely melted.
- Drain the gelatin sheets by gently squeezing them, then stir them into the chocolate cream. Stir until completely dissolved.
- Divide the mixture among 8 small glasses and refrigerate for at least 3 hours.
- Meanwhile, coarsely chop the hazelnuts.
- In a heavy-bottomed saucepan, heat the sugar over medium heat until it turns into an amber-colored caramel.
- Remove from the heat, add the hazelnuts, and stir quickly to coat them thoroughly with caramel.
- Immediately pour the mixture between two sheets of parchment paper and flatten it with a rolling pin. Let it cool completely. Be careful—the caramel is very hot.
- Just before serving, break the nougatine into pieces and place a piece of hazelnut nougatine on top of each panna cotta.
