Chocolate Panna Cotta with Pumpkin Seed Brittle

This easy make ahead dessert is rich and creamy and full of chocolate flavor! Don't skip the pumpkin seed brittle - it's amazing!

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 20

Chilling 2

Total Time 2 30

Servings

Calories 387kcal

Pour ¼ cup of the milk into a small bowl. Sprinkle the powdered gelatin over the top and let it sit for about 5 minutes.
Combine the remaining 2 ½ cups of milk with 2 tablespoons of the sugar and ¼ teaspoon salt in a medium saucepan. Bring to a simmer of medium high heat.
Remove the pan from the heat and whisk in the gelatin mixture.
In a microwave safe bowl, melt the chocolate at high power in 10 second intervals. Gradually whisk in the hot milk mixture until creamy.
Strain the panna cotta into a large measuring cup with a spout.
Brush six ½ cup jars or ramekins lightly with oil. Pour the panna cotta mixture into each jar. Place on a cookie sheet and refrigerate for at least 2 hours or until panna cotta is set.
To make the pumpkin brittle, line a baking sheet with a silicone mat or lightly oiled parchment paper.
In a small bowl, toss the pumpkin seeds with the cinnamon and nutmeg.
In a medium saucepan, combine ¾ cup sugar with ⅓ cup of water. Cook over high heat, swirling (don't stir) the pan gently, until it gets a medium amber color (about 6 minutes.)
Remove from the heat and swirl in the butter and the pumpkin seeds.
Pour into the baking sheet and spread into a thin layer. Let cool completely - about 20 minutes. Break into shards and store in an air tight container.
To serve, run a knife around the panna cotta and invert into a plate (or just serve in the jars or ramekins) and serve with the pumpkin seed brittle.