GUIDE / INSTRUCTIONS
For the Chocolate Hazelnut Panna Cotta
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.
For cruise comparisons or ship reviews related to Viking Ocean/River Cruises, click here.
Chocolate Hazelnut Panna Cotta is light and creamy.