Chocolate Hazelnut Panna Cotta

Panna Cotta (Italian cooked cream) is one of our favorite desserts for Valentines Day. Its soft creaminess offsets a rich celebratory meal and is very simple to make. You can prepare it the night before or the day you want to serve it, allowing about 4 hours for it to set. Nutella is available in most grocery stores, but if I can find it I prefer Nutkao, another Italian brand of chocolate hazelnut spread that has a bit more chocolate taste and a more subtle hazelnut flavor. Happy Valentines Day!

Chocolate Hazelnut Panna Cotta
1-3/4 tsp. powdered unflavored gelatin
2 Tbsp. cold water
1-1/2 c. heavy cream
1/2 c. 2% milk
1/3 c. sugar
5 Tbsp. Nutella chocolate hazelnut spread
pinch of kosher salt
1 tsp. vanilla extract

In a small bowl combine gelatin and water. Whisk and set aside for 5 minutes. In a saucepan combine cream, milk, sugar, Nutella, and salt. Heat on medium for about 7 minutes until the cream is hot and the Nutella has melted. Do not boil. Remove from the burner and whisk in the gelatin and stir until the gelatin has dissolved. Add vanilla and stir. Pour into 6 small bowls or ramekins. Chill 4 hours or until ready to serve. Unmold carefully. Serves 6.


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