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DARK CHOCOLATE PANNA COTTA WITH HAZELNUT PRALINE

DARK CHOCOLATE PANNA COTTA WITH HAZELNUT PRALINE

Servings: 4

Ingredients

200g NOMU Decadent Hot Chocolate Chunks
2 leaves of gelatine
3/4 cup (180ml) milk
1 cup (250ml) cream
100g caster sugar
2 pumps NOMU Vanilla Paste

HAZELNUT PRALINE:
1 cup caster sugar
100g hazelnuts, shelled

Directions

Melt the Decadent Hot Chocolate Chunks in a heatproof bowl over a pot of simmering water. Alternatively, melt it in the microwave in short bursts. 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 Vanilla Paste in a saucepan and bring to a gentle simmer – do not boil. Remove the mixture from the heat, strain onto the melted chocolate and stir well to combine. Squeeze the gelatine leaves to remove the excess water and add to the mixture, stirring to dissolve the gelatine. Pour the panna cotta mixture into moulds and allow to cool completely before refrigerating for at least 3 hours.

Line a tray with greased foil and set aside. To make the hazelnut praline, place the sugar in a clean saucepan over low heat and leave to caramelize, swirling occasionally, until golden brown in colour – keep a close eye on it to ensure the sugar doesn’t burn. Take the caramel off the heat, quickly stir in the hazelnuts and spread onto the prepared tray to set. Once hardened, place the praline in a food processor and blitz until fine, or roughly bash the praline into small chunks.

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

 

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

Ingredients

200g NOMU Decadent Hot Chocolate Chunks
2 leaves of gelatine
3/4 cup (180ml) milk
1 cup (250ml) cream
100g caster sugar
2 pumps NOMU Vanilla Paste

HAZELNUT PRALINE:
1 cup caster sugar
100g hazelnuts, shelled

Directions

Melt the Decadent Hot Chocolate Chunks in a heatproof bowl over a pot of simmering water. Alternatively, melt it in the microwave in short bursts. 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 Vanilla Paste in a saucepan and bring to a gentle simmer – do not boil. Remove the mixture from the heat, strain onto the melted chocolate and stir well to combine. Squeeze the gelatine leaves to remove the excess water and add to the mixture, stirring to dissolve the gelatine. Pour the panna cotta mixture into moulds and allow to cool completely before refrigerating for at least 3 hours.

Line a tray with greased foil and set aside. To make the hazelnut praline, place the sugar in a clean saucepan over low heat and leave to caramelize, swirling occasionally, until golden brown in colour – keep a close eye on it to ensure the sugar doesn’t burn. Take the caramel off the heat, quickly stir in the hazelnuts and spread onto the prepared tray to set. Once hardened, place the praline in a food processor and blitz until fine, or roughly bash the praline into small chunks.

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

 

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

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