Chocolate Hazelnut Panna Cotta with Macarellas

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

In order to customize this challenge to the personal tastes of people in this apartment, I chose to create a luscious chocolate hazelnut panna cotta, topped with roughly chopped, toasted hazelnuts. Macaraellas - thin cookies of coconut and sugar sandwiching a healthy dose of Nutella - are the perfect crunchy accompaniment.

Chocolate Hazelnut Panna Cotta with Macarellas

panna cotta adapted from The New York Times

makes 6 servings

macarellas adapted from Street Sweets NYC

makes 20 sandwich cookies

In order to customize this challenge to the personal tastes of people in this apartment, I chose to create a luscious chocolate hazelnut panna cotta, topped with roughly chopped, toasted hazelnuts. Macaraellas - thin cookies of coconut and sugar sandwiching a healthy dose of Nutella - are the perfect crunchy accompaniment.

Ingredients

Chocolate Hazelnut Panna Cotta

1 1/8 teaspoon powdered gelatin

2 ounces bittersweet chocolate, finely chopped

1 cup Nutella

1/2 teaspoon kosher salt

1 1/2 cups heavy cream

1/2 teaspoon vanilla extract

1 cup whole milk

1/4 cup chopped, toasted hazelnuts, for serving (optional)

Macarellas

1 cups shredded coconut, desiccated and unsweetened

1/2 cup granulated sugar

1 egg white, slightly beaten

1/2 teaspoon vanilla extract

Nutella

Preparation Instructions

Chocolate Hazelnut Panna Cotta

In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.

In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.

Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

Macarellas

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

In a mixing bowl, combine coconut, sugar, egg white, and vanilla extract until the consistency is soft and pliable. Roll dough into small balls, about 1 teaspoon each [Note: I used a #100 cookie scoop]. Using the flat end of a glass, press each ball into a flat circle, about 1/8" thick. If bottom of the glass sticks to the cookie, dip glass in sugar before flattening cookies. Continue making circles until dough is finished.

Bake for 8 minutes or until edges are golden. Let cool on cookies sheets for 10 minutes. Lift cookie off of cookie sheet and on flat, bottom side of cookie spread a substantial amount of Nutella. Take another cookie and place bottom side on top of cookie with Nutella filling to make a sandwich. Continue making sandwiches until all cookies are used.