Milk Chocolate Hazelnut Panna Cotta

1. 1

   Whisk 1 1/4 tsp gelatin with 3 Tbsp cold water.

2. 2

   Place 2 oz finely chopped bittersweet chocolate in a separate bowl. Bring cream to a gentle boil; Pour half over gelatin, whisk to combine and add

3. 3

   1/2 tsp vanilla. Pour remaining cream over chocolate and stir to melt. Combine two mixtures.

4. 4

   Place 1 cup Nutella and 1/2 tsp Kosher salt in a mixing bowl, beat briefly with 1/3 of the cream mixture. Then beat in rest of mixture and 1 cup milk till thoroughly combined. Strain through fine-meshed strainer into 6 ramekins. Cover with plastic wrap and chill 6 hours or more. May garnish with chopped hazelnuts and/or whipped cream.

No additional tips available.