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Chocolate Hazelnut Panna Cotta
adapted from this Food Network recipe
1. Combine heavy cream and chocolate hazelnut spread in a sauce pan and heat until just boiling. Remove from the heat and add the gelatin, stirring until dissolved.
- 1 pint heavy cream
- 7 oz of chocolate hazelnut spread
- 1 pouch Knox gelatin
- chopped hazelnuts for garnish, optional
2. Pour mixture into small bowls or ramekins, and place in the fridge to firm up overnight, or at least 4 hours. Makes 4 servings.