EU
INGREDIENTS
- Chocolate Ganache
- 1 cup heavy cream
- 1 cup milk chocolate chips Caramel Sauce
- 1 cup heavy cream
- 1 cup caramel bits Panna Cotta
- 1 3/4 cup milk, divided
- 1 tbsp Great Lakes Pork Gelatin
- 2 cups heavy cream Toppings (optional)
- Whipped cream
- Chopped peanuts
DIRECTIONS
- Chocolate Ganache
- Boil heavy cream in a saucepan on medium high heat.
- Place the chocolate chips in a bowl and pour the heated heavy cream on top.
- Whisk until chocolate is melted and smooth.
- Pour evenly into 8 small dishes or ramekins.
- Put in fridge for 1-2 hours. Caramel Sauce
- Boil heavy cream and caramel bits in a saucepan on medium high heat. Stir until the caramel is completely melted.
- Remove from heat and allow to cool. Panna Cotta
- Pour 3/4 cup of milk into a large bowl and add Great Lakes Gelatin Co. Pork Gelatin. Stir until combined and set aside.
- Heat remaining milk and heavy cream in saucepan over medium high heat until it starts to bubble.
- Pour heated milk and cream mixture over the gelatin and milk mixture and whisk until gelatin is completely dissolved.
- Pour caramel sauce into the bowl, whisking as you pour, until completely combined.
- Remove the dishes from the refrigerator and evenly distribute the caramel sauce mixture on top of the ganache, in all eight dishes.
- Return to the refrigerator for at least 6 hours.
- Top with whipped cream and crushed peanuts.