Chocolate Hazelnut Panna Cotta with Salted Caramel
Category: Desserts
Serves: 5
Preparation Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream (heavy cream) | 500g |
| Powdered sugar | 100g |
| Dark chocolate | 150g |
| Hazelnut paste | 50g |
| Gelatin sheets | 8g |
| Granulated sugar | 150g |
| Water | 50g |
| Fine salt | 5g |
| Butter | 40g |
| Chopped hazelnuts (for garnish) | 30g |
Instructions:
Step 1: Prepare the Gelatin
Begin by softening the gelatin sheets. Place them in a bowl filled with cold water and let them soak for at least 10 minutes to soften.
Step 2: Melt the Chocolate and Combine with Cream
In a saucepan, pour in the fresh cream and heat over low-medium heat. As the cream begins to warm up, add the dark chocolate, broken into pieces. Stir continuously until the chocolate is fully melted and incorporated, forming a smooth mixture. Once the chocolate is melted, stir in the hazelnut paste until well combined.
Step 3: Add the Gelatin
Once the gelatin sheets have softened, squeeze out the excess water and add the gelatin to the warm chocolate and cream mixture. Stir until the gelatin has dissolved completely and the mixture is smooth and uniform.
Step 4: Pour and Chill
Pour the panna cotta mixture into individual molds or small serving glasses. Allow the panna cotta to cool at room temperature before placing them in the fridge to set for at least 4 hours. The panna cotta should become firm and slightly wobbly when set.
Step 5: Prepare the Salted Caramel Sauce
To make the salted caramel, place the granulated sugar and water in a saucepan over medium heat. Do not stir, but instead gently swirl the pan to help the sugar dissolve. Continue heating until the sugar melts and turns a golden amber color.
Step 6: Add Butter and Salt
Once the caramel reaches the right color, carefully remove the pan from heat. Stir in the butter and salt until fully incorporated. The caramel will bubble up, so be cautious. Allow the caramel to cool slightly.
Step 7: Unmold and Serve
After the panna cotta has fully set, carefully remove the molds from the fridge. To release the panna cotta easily, you can dip the bottoms of the molds in hot water for a few seconds to loosen them. Place the panna cotta onto serving plates.
Step 8: Garnish and Serve
Drizzle the salted caramel sauce over each panna cotta and sprinkle with chopped hazelnuts for added texture and flavor. Serve immediately, or store in the fridge until ready to enjoy.
Tips for Success:
- Gelatin: Be sure to soak the gelatin sheets thoroughly in cold water to prevent them from clumping. Make sure they are fully dissolved into the warm mixture.
- Caramel: Do not stir the caramel as it cooks. Allow it to melt and bubble on its own for the best results. The addition of butter and salt gives the caramel a rich, complex flavor that complements the creamy panna cotta.
- Chill Time: For best results, chill the panna cotta for at least 4 hours, or even overnight if possible, to ensure it sets properly.
Enjoy this indulgent dessert that combines the smoothness of panna cotta, the richness of dark chocolate, and the crunch of hazelnuts with a decadent salted caramel topping. It’s a perfect treat for special occasions or whenever you’re craving something sweet and sophisticated.
