Chocolate Hazelnut Panna Cotta (Viking Ocean)

2 sheets leaf gelatin

2 oz (57 g) bittersweet chocolate, finely chopped

¾ C (135 g) chocolate hazelnut spread, like Nutella

2 C (473 ml) heavy cream

1 tsp (5 g) Amaretto liqueur

1 C (118 g) sweetened whipped cream

¼ C (25 g) chocolate shavings

Submerge gelatin leaves in ice water and let soak until softened, about 10 minutes.

Place chocolate and chocolate hazelnut spread in a large bowl, stir to combine; set aside.

Place cream in a medium saucepan and let just barely come to a boil; remove from heat.

Pull softened gelatin sheets from water; squeeze out excess liquid.

Add gelatin to cream, swirling to melt and combine.

Immediately pour cream mixture over chocolate mixture.

Allow cream and chocolate mixture to stand a few minutes, then whisk until smooth and blend in Amaretto.

Transfer to 6 individual serving glasses. Refrigerate at least 2 hours before serving; cover with plastic wrap if refrigerating overnight.

Garnish with whipped cream and chocolate shavings.