Chocolate Panna Cotta with Candied Hazelnuts

Fans of Italian gianduja will want to bookmark this recipe! The glorious combination of chocolate and hazelnut shines in this elegant panna cotta, a beautifully rich, creamy base topped with crackly candied hazelnut topping. It’s an elevated option for a dinner party—simply whisk up the panna cotta ahead of time and allow it to set while making the rest of the meal. The candied nut topping comes together in just a few minutes, so you can treat your guests to a restaurant-quality dessert without spending hours in the kitchen.

For Panna Cotta

2 tablespoons cold milk

1/2 teaspoon powdered gelatin

1 cup + 2 tablespoons heavy cream

2 tablespoons granulated sugar

pinch of sea salt

6 ounces bittersweet chocolate, chopped

3 ounces milk chocolate, chopped

1 teaspoon vanilla extract

shaved chocolate, for garnish

For Candied Hazelnuts

2 tablespoons brown sugar

1/2 tablespoon water

1/4  teaspoon sea salt

1/4 teaspoon cinnamon

1/2 cup hazelnuts, roasted and unsalted

Place four Le Creuset Petit Tasse cups on small tray or sheet pan. Set aside.

Add milk to small bowl and sprinkle gelatin over surface. Set aside to bloom and soften. Meanwhile, in a medium saucepan, heat cream, sugar and pinch of salt over medium heat. Cook, stirring, until sugar dissolves and bubbles just begin to form. Add chocolate and stir until melted. Remove mixture from heat; add gelatin mixture and whisk until completely dissolved. Stir in vanilla. Divide chocolate mixture among Petit Tasse cups and allow to cool for 5- 10 minutes. Cover loosely with plastic wrap and refrigerate about 3 hours to set.

Meanwhile, make candied hazelnuts. In small saucepan, place brown sugar, cinnamon, salt, and water. Stir over medium heat until sugar dissolves. Add hazelnuts and stir to coat. Cook for 2-3 minutes until mixture reduces slightly. Pour nuts onto parchment-lined sheet pan and carefully spread into single layer. Allow to cool.

Serve panna cotta cold or at room temperature, garnish with candied hazelnuts.