Made with Caramilk chocolate, this recipe for panna cotta is like no other. Serve with a bitter dark chocolate sauce to balance out the sweetness.
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Lightly brush six 1/2 cup (125ml) dariole moulds or ramekins with oil. Combine the Caramilk chocolate, cream and sugar in a medium saucepan over low heat. Cook, stirring, for 2-3 mins or until the chocolate melts and the mixture is smooth. Set aside for 5 mins to cool.
Place the boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until the gelatine completely dissolves. Add the gelatine mixture to the cream mixture and stir to combine. Strain through a fine sieve into a large jug and discard the solids. Place the dariole moulds or ramekins on a baking tray. Pour the mixture evenly among the prepared moulds. Place in the fridge for 6 hours or overnight to set.
Meanwhile, line a large baking tray with baking paper. Place macadamias in a saucepan over medium heat and cook for 3 mins or until lightly toasted. Arrange over the lined pan. Place the extra sugar and 2 tbs water in the saucepan. Cook, stirring with a wooden spoon, until sugar dissolves. Increase heat to high and cook, without stirring, occasionally brushing sides of pan with a wet pastry brush, for 3-5 mins or until golden. Carefully pour over the macadamias. Set aside for 15 mins or until set. Break into small pieces.
Place the dark chocolate in a small heatproof bowl. Place the extra cream in a small saucepan over medium heat and bring just to the boil. Pour cream over the chocolate. Cover and set aside for 3 mins. Use a balloon whisk to stir until smooth.
Invert the panna cottas onto serving plates. Spoon over the chocolate sauce and sprinkle with macadamia praline to serve.
COOK. STORE. SAVE.
Store leftover praline in an airtight container in a cool, dry place for up to 2 months. Use it to upgrade desserts by sprinkling over ice cream, tarts or cakes.