Chocolate and Hazelnut Panna Cotta with Salted Caramel

The Chocolate and Hazelnut Panna Cotta with Salted Caramel is a refined dessert that combines the creaminess of panna cotta with the intensity of chocolate, the crunchiness of hazelnuts, and the intriguing taste of salted caramel.

Ingredients

For the Panna Cotta:

• 500 ml of fresh cream
• 150 g of dark chocolate (at least 70% cocoa)
• 80 g of sugar
• 100 g of toasted and chopped hazelnuts
• 3 sheets of gelatin (or 6 g of powdered gelatin)

For the Salted Caramel:

• 100 g of sugar
• 50 g of butter
• 100 ml of fresh cream
• 1 teaspoon of coarse salt

Preparation

Panna Cotta:

1. Begin by soaking the gelatin sheets in cold water for about 10 minutes.
2. Meanwhile, heat the cream and sugar in a saucepan, without boiling, until the sugar has completely dissolved.
3. After 10 minutes, squeeze excess water from the gelatin and add it to the hot cream, stirring until it dissolves.
4. Break the dark chocolate into pieces and place it in a bowl. Pour the hot cream over it and let it sit for a minute to soften the chocolate, then stir until you get a smooth cream.
5. Add the toasted and chopped hazelnuts to the mixture and stir.
6. Pour the mixture into disposable molds or glass cups and let it cool.
7. Place in the refrigerator for at least 4 hours until the panna cotta has set firmly.

Salted Caramel:

1. Prepare the caramel by placing sugar in a thick-bottomed pan, caramelizing it over medium heat without stirring.
2. Add the butter (be careful of splashing) and stir until the butter has melted completely.
3. Remove from the heat and add the fresh cream, continuing to stir.
4. Finally, add the salt and mix well all the ingredients.
5. Allow the caramel to cool slightly before using it.

Once the panna cotta has set, unmold the portions onto plates and garnish with the salted caramel. For a final touch, you can sprinkle with some whole or lightly chopped hazelnuts.

Curiosity

Panna cotta, which in Italian means “cooked cream”, is a dessert typical of the Piedmont tradition, known for its simplicity and versatility. Although this combination is non-traditional, chocolate and hazelnuts are tied to the Piedmont roots of this dessert, being two ingredients that are highly representative of the region, the birthplace of famous chocolates like Gianduiotti.