The recipe, a milk chocolate hazelnut panna cotta, was from Karen DeMasco’s cookbook, “The Craft of Baking.” Set with gelatin instead of egg yolks, panna cottas are lighter than most puddings. And the milk chocolate doesn’t yield as intense a flavor as extra-bittersweet.
But even so, I was curious to try it, mostly because I crave panna cottas of every stripe and had never had a chocolate one. And the inclusion of Nutella, which I’ve loved since my very first finger-full as a child, seemed like a stroke of genius.
I made the recipe and was rewarded with a nutty, light, gently flavored pudding that was so easy to eat I nearly devoured it all in one sitting.
When it was all gone, I immediately wanted to make it again and invited some friends over for dinner as an excuse.
Recipe:
1 1/8 teaspoon powdered gelatin
2 ounces bittersweet chocolate, finely chopped
1 cup Nutella
1/2 teaspoon kosher salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1 cup whole milk
1/4 cup chopped, toasted hazelnuts, for serving.
1. In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.
2. In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.
3. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.
4. Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.
Yield: 6 servings.
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