Ingredients
2 teaspoons Unflavored Gelatin
2 tablespoons Water
2 1⁄2 cups Heavy Cream
1⁄2 cup Sugar
1⁄4 cup Mascarpone
3 ounces Semisweet Chocolate, finely chopped
1⁄3 cup Heavy Cream
1 tablespoon Hazelnut Liqueur, such as frangelico, or hazelnut syrup
1⁄2 teaspoon Instant Espresso Powder
3 ounces Bittersweet Chocolate, finely chopped
Hazelnuts, toasted, skinned, chopped
Preparation
Sprinkle gelatin over water in a small bowl; set aside until water is absorbed and gelatin sets up, about 5 minutes.
Combine cream, sugar and mascarpone in a saucepan over medium heat; cook, stirring occasionally, until sugar dissolves and mascarpone melts, about 3 minutes. Mixture will be hot but shouldn’t boil. Add semisweet chocolate, stirring until it melts. Remove pan from heat, stir in softened gelatin until it dissolves.
Strain mixture through a fine-mesh sieve or cheesecloth into a 4-cup measuring cup. Pour about 2/3 cup of the chocolate mixture into each of six 4-ounce custard cups. Loosely cover cups with plastic wrap; chill until set, 3-24 hours.
Combine cream, hazelnut liqueur, and espresso powder for the sauce in a small saucepan over medium-low heat; bring to a boil. Pour cream mixture over chopped bittersweet chocolate in a small bowl. Let mixture rest 5 minutes, then whisk until chocolate melts and sauce is smooth.
Unmold panna cotta by running the tip of a paring knife around the side of a custard cup, then dip the cup briefly into hot water, about 5 seconds. Invert panna cotta onto a dessert plate, shaking gently to release it from the cup. Top panna cotta with some sauce; sprinkle with chopped hazelnuts. Repeat with remaining panna cottas.
