Espresso Coffee and Chocolate Panna Cotta

• 3 ½ teaspoons (14g) powdered gelatin
• 5 tablespoons (50ml) water
• 2 cups (500ml) heavy cream (35%)
• 2 cups (500ml) whole milk
• 1 cup (250g) sugar
• 1 pinch salt
• 1 tablespoon (10ml) vanilla extract
• 1 teaspoon (5g) espresso powder or instant coffee
• 1 ½ packages (300g) dark chocolate (at least 55% cocoa)

For the Caramelized Hazelnuts

• 1 package (180g) hazelnuts
• 1 cup (230g) sugar
• 3 tablespoons water

For Serving

• whipped cream

For the Panna Cotta:

1. Place the powdered gelatin in a bowl and pour in the water. Stir and set aside for 5 minutes. In a saucepan, heat the cream, milk, and sugar over medium heat until the sugar dissolves (without boiling).
2. Remove from heat and add the chocolate, coffee, vanilla, and salt. Stir well until you have a smooth and homogeneous mixture. Add the gelatin, which will have become jelly-like. Stir until completely dissolved.
3. Strain the mixture to remove any residue and divide it into glasses or a large mold.
4. If using a silicone mold, lightly grease it all around with a little sunflower oil. This will help the panna cotta release easily.
5. Let it cool to room temperature, then refrigerate for 4-6 hours or until lightly set but still wobbly.

For the Caramelized Hazelnuts:

6. Line a baking tray with parchment paper and spread the hazelnuts on it. Bake in a preheated oven at 180°C for 10 minutes. Alternatively, buy pre-roasted hazelnuts or roast them in a pan. Remove from the oven, remove their skins, and coarsely chop them.
7. In a non-stick pan, combine the sugar and water. Boil for 6-7 minutes without stirring. Once the caramel starts to color, stir. We don't want it to get too dark. Add the hazelnuts and stir.
8. Place a piece of parchment paper on your work surface and spread the caramelized hazelnuts on it. Let them cool.

For Serving:

9. Serve the panna cotta with whipped cream and caramelized hazelnuts.