Carmel and Chocolate Panna Cotta

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.