Mocha Panna Cotta with Hazelnut Chocolate Praline
Ingredients
- 2-1/2 cups (625 mL) whipping cream
- 1/3 cup (75 mL) granulated sugar
- 8 oz (250 g) bittersweet or semisweet chocolate, chopped
- 1/2 cup (125 mL) milk
- 2 pkg unflavoured gelatin
- 1 cup (250 mL) strong coffee
- 1/3 cup (75 mL) hazelnut liqueur
- Hazelnut Chocolate Praline:
- 1/2 cup (125 mL) granulated sugar
- 1/4 cup (60 mL) chopped hazelnuts
- 1/2 oz (15 g) chopped bittersweet chocolate
Preparation
In saucepan, heat 2 cups/500 mL of the cream with sugar, stirring until sugar is dissolved, until just coming to boil. Place chocolate in heatproof bowl; pour cream mixture over top. Stir until chocolate is melted. Set aside.
Mix remaining cream with milk. Sprinkle gelatin over top; let stand for 5 minutes. Pour mixture into small saucepan; heat over medium heat, stirring, until gelatin is completely dissolved. Stir into chocolate mixture. Stir in coffee and liqueur. Pour about 3/4 cup/175 mL of the mixture into each of 8 custard cups. Refrigerate until completely set, 4 to 6 hours.
Hazelnut Chocolate Praline: In heavy-bottomed saucepan, heat sugar and 2 tbsp/30 mL water over medium heat; cook, gently swirling pan once or twice, until rich amber colour. Remove from heat; add nuts, swirling pan to mix. Pour onto parchment paper–lined baking sheet; sprinkle chocolate over top. Let cool completely. Chop coarsely.
Loosen panna cottas by dipping each cup in hot water; unmould onto plate. Sprinkle with praline.
Makes 8 servings.
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