Chocolate Hazelnut Panna Cotta

1. 1

   Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream.

2. 2

   Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat.

3. 3

   Bring it to a boil and then remove it from the heat.

4. 4

   Squeeze the excess water out of the gelatin and add it to the warm cream.

5. 5

   Stir well to make sure the gelatin is dissolved.

6. 6

   Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours.

7. 7

   When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate.

8. 8

   Sweet!

* Per serving · 4 servings · Values may vary.

No additional tips available.