Yield: 2 servings
Serving Size: 8 oz
For the DIY hazelnut milk:
1 cup (150g) raw hazelnuts
1.5 cups (355ml) warm water
For the dessert:
1.5 cups (355ml) hazelnut milk, split in two portions (see above recipe)
1 cup (150g) keto-friendly chocolate (see below for DIY recipe link)
2 tsp powdered gelatin
2 Tbsp (30ml) cold water
1/2 cup (120ml) cold heavy whipping cream unsweetened
1/2 cup hazelnut grounds (leftover from making the hazelnut milk, OR use finely chopped roasted hazelnuts)
2 Tbsp (28g) salted butter
Powdered Gelatin: https://amzn.to/2N1pyei
Keto Chocolate: https://amzn.to/2JnWeNg
Hazelnut-Flavored Liquid Stevia: https://amzn.to/2DxL8CL
Bullet Blender: https://amzn.to/2E7E4yf
8oz Glass Cups: https://amzn.to/2tqE2eV
Metal Whisk: https://amzn.to/2E4bSfR
Heat-Safe Silicone Spatula: https://amzn.to/2Bwu5kt
Muffin Tin: https://amzn.to/2Bwu93H
Mini Mesh Sieve: https://amzn.to/2E666tW
DIY KETO CHOCOLATE TUTORIAL:
1. Soak 1 cup (150g) of hazelnuts overnight in cold water. The next day, rinse well and blend with 1.5 cups (355ml) of warm water until well ground up. Strain the hazelnut milk TWICE and reserve the nut grounds for later use. (Optionally, flavor the hazelnut milk with a dash of salt and a few drops of hazelnut-flavored stevia, see above list for the link).
2. Melt 1 cup (150g) chopped keto chocolate using 20-second bursts in the microwave, stirring well between each burst. Gradually whisk in 3/4 cup (180ml) of the warm hazelnut milk, then either whip with an electric mixer or pour it back into your bullet blender and blitz a few times to aerate. Place your glass cups slanted in a muffin tin (see video above) then pour in the chocolate mousse until just about to overflow. Keeping them slanted in the muffin tray, move to the freezer and chill for 30 minutes to an hour, or in the fridge for 4-6 hours.
3. To make the hazelnut panna cotta layer, first split the remaining 3/4 cup of hazelnut milk into two portions, keeping one portion chilled in the fridge. Soak 2 tsp of powdered gelatin in 2 Tbsp (30ml) of cold water and let sit for 5 minutes.
4. Mix together one portion of the hazelnut milk with 3 Tbsp (30g) of erythritol, then heat in the microwave until the sweetener has dissolved fully. Next, heat the soaked gelatin in the microwave using 15-second bursts until it has melted, then mix this into your hot hazelnut milk. Once the gelatin has dissolved into the milk, whisk in the remaining portion of chilled hazelnut milk and 1/2 cup of cold heavy whipping cream. Let this panna cotta cool to room temperature before pouring into your (upright) fully-chilled chocolate mousse cups, filling the remaining space but leaving a small space at the top. Chill the cups in the fridge for a few hours, or cheat by chilling in the freezer for 30 minutes and then transfering to the fridge for the last hour.
5. OPTIONALLY, toast 1/2 cup of the leftover hazelnut grounds in a frying pan, stirring constantly, and add 2 Tbsp (28g) salted butter. Once fully dried out and toasted golden-brown, let cool and use to top the chilled desserts, with an additional decoration of chopped keto chocolate.d shake off the excess