Nutella Panna Cotta

• 2 3/4 teaspoon powdered gelatin
• 2 ounces bittersweet chocolate, finely chopped
• 1 cup Nutella
• ½ teaspoon kosher salt
• 1½ cups heavy cream
• ½ teaspoon vanilla extract
• 1 cup whole milk
• ¼ cup chopped, toasted hazelnuts, for serving (optional)

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.

New York Times