Chocolate Hazelnut Baci Panna Cotta

3 tbsp cold water

2 tsp unflavored powdered gelatin

1 ½ cups heavy cream

7 oz Perugina Dark Chocolate 51%, finely chopped

½ tsp kosher salt

¾ cup chocolate hazelnut spread (such as Nutella)

1 tbsp hazelnut liqueur (such as Frangelico)

1 cup whole milk

5 assorted Perugina Baci (milk chocolate, dark chocolate or white chocolate), roughly chopped

Whipped cream and chopped toasted hazelnuts for serving

Pour the water in a medium bowl, sprinkle the gelatin over top and stir to combine. In a medium saucepan, bring the heavy cream up to a boil and then remove from the heat. Add the chocolate and salt, then stir until the chocolate has completely melted. Pour the mixture over the gelatin and gently whisk until combined.

Whisk in the hazelnut spread, hazelnut liqueur and milk, then set the mixture aside to cool slightly. Place about 1 heaping tablespoon of chopped baci in the bottom of 6 ramekins or cups, then pour the mixture over to cover.

Cover the ramekins loosely with plastic wrap and place in the refrigerator for at least 6 hours (preferably overnight) to set. To serve, top with a dollop of whipped cream and chopped toasted hazelnuts.

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Chocolate Hazelnut Baci Panna Cotta