MILK CHOCOLATE HAZELNUT PANNA COTTA
Steps:
- Whisk 1 1/4 tsp gelatin with 3 Tbsp cold water. 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 1/2 tsp vanilla. Pour remaining cream over chocolate and stir to melt. Combine two mixtures. 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.
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