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Dark Chocolate Panna Cotta With Hazelnut Praline

Yields1 Serving

PANNA COTTA
 200g NOMU Decadent Hot Chocolate
 2 leaves of gelatine
 180ml milk
 250ml cream
 100g caster sugar
 2 pumps NOMU Vanilla Paste (or 1/2 tsp NOMU Essence or NOMU Vanilla Extract)
HAZELNUT PRALINE
 100g hazelnuts, shelled
 1 cup caster sugar
DIRECTIONS
1

Place the NOMU Decadent Hot Chocolate in a heatproof bowl over a pot of simmering water to melt the chocolate. Alternatively, simply melt it in the microwave. Once the chocolate has completely melted, remove from the heat and set aside.

Soak the gelatine leaves in cold water for 10 minutes. Place the milk, cream, sugar and NOMU Vanilla Paste in a saucepan, bring to a gentle simmer without allowing it to boil. Once the sugar has dissolved, remove from the heat. Next remove the gelatine leaves from the water, squeezing to remove the excess water and add these to the cream mixture, stirring to dissolve the gelatine completely. Pour the mixture through a fine sieve onto the melted chocolate and stir well to combine. Pour into the moulds and allow to cool completely before refrigerating for at least 3 hours.

To make the hazelnut praline, spread the hazelnuts onto a baking tray and roast at 180*C until golden and toasted. Remove and allow to cool. Place the sugar in a clean saucepan over low heat and leave to slowly caramelise, brushing down the sides of the saucepan with a wet brush to prevent sticking and burning. Resist the temptation the stir! Once you have a beautiful deep golden caramel, working quickly, take the mixture off the heat, stir in the hazelnuts before it sets and spread thinly onto greased foil to set. Once hardened, place the praline in a food processor and blitz until roughly chopped, or bash the praline into small chunks with a rolling pin.

To serve, drop the base of the panna cotta mould into hot water for a few seconds, then turn out onto dessert plates. Serve with hazelnut praline sprinkled over the top.

Serves 4

Tip: For a slightly sweeter panna cotta, increase the sugar by 25g.