We are sure that you love simple desserts which doesn't require a lot of time. One of this recipes is a classic of Italian cuisine coming from Piedmont - panna cotta which literally translates as "cooked cream".
In this recipe we prepare chocolate version of panna cotta. Chocolate in this recipe gives that creamy texture and the essential thing is to use quality dark chocolate.
Panna cotta can be served in small glasses or souffle cups. To turn out from souffle cups dip the base of each cup into boiling water for few seconds to release panna cotta, then turn onto a serving plate. The most important thing is that it should be cooled for several hours before serving.
For panna cotta, place the whipping cream and sugar in a medium saucepan and bring to boil. Remove from the heat and take aside a few tablespoons of cream to dissolve gelatine powder in it. Add coarsely chopped dark chocolate to the rest of cream and whisk until melted. Now add dissolved gelatine powder. Divide mixture into 4 cups or small glasses and let it cool on the room temperature, then place in the fridge for about 3 - 4 hours. Top with crushed hazelnuts of a dash of whipping cream.