Chocolate Panna Cotta Recipe
Fudge brownie, praline whip ganache, hazelnut crumble
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Ingredients
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Panna Cotta
Fudge Brownie
Praline Whip Ganache
Hazelnut Crumble
Method
Panna Cotta Preparation
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom.
- 2
Heat Cream Mixture
In a saucepan, combine heavy cream, whole milk, sugar, cocoa powder, and heat over medium heat until warm but not boiling.
- 3
Combine Gelatin
Remove from heat, add bloomed gelatin, and stir until dissolved. Stir in vanilla extract.
- 4
Chill
Pour into molds and refrigerate for at least 4 hours or until set.
Fudge Brownie Preparation
- 5
Preheat Oven
Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 6
Melt Butter
Melt butter in a saucepan, then remove from heat and stir in granulated sugar and brown sugar.
- 7
Add Eggs and Vanilla
Mix in eggs one at a time, then stir in vanilla.
- 8
Combine Dry Ingredients
In a separate bowl, mix flour, cocoa powder, and salt. Gradually stir into the wet mixture.
- 9
Add Chocolate Chips
Fold in chocolate chips and pour into prepared baking pan.
- 10
Bake
Bake for 20-25 minutes or until a toothpick comes out with moist crumbs.
Praline Whip Ganache Preparation
- 11
Heat Cream
In a saucepan, heat heavy cream until just simmering.
- 12
Add Chocolate
Pour hot cream over chopped dark chocolate and let sit for 5 minutes.
- 13
Mix Ganache
Stir until smooth, then fold in praline paste. Let cool slightly.
Hazelnut Crumble Preparation
- 14
Prepare Hazelnuts
Preheat oven to 350°F (175°C) and spread hazelnuts on a baking sheet. Roast for about 10 minutes.
- 15
Make Crumble Mixture
In a bowl, mix roasted hazelnuts, butter, brown sugar, flour, and salt until crumbly.
- 16
Bake Crumble
Spread mixture on a baking sheet and bake for 15-20 minutes until golden brown.
