Gianduja Panna Cotta

Ingredients:
  • 1 cup whole milk
  • 2 1/4 teaspoon unflavored gelatin
  • 2 cup heavy cream
  • 1/2 cup sugar
  • 4 ounce Gianduja bar
  • 1/2 teaspoon vanilla extract
Directions:
Lightly grease six 3/4-cup souffle cups or glass custard cups with vegetable oil. Pour milk into medium bowl. Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes.

Stir cream and sugar in heavy saucepan over medium-high heat until sugar dissolves. Bring to boil. Remove from heat. Add chocolate, whisk until melted. Whisk warm chocolate mixture into gelatin mixture and stir to dissolve. Stir in vanilla. Divide mixture among prepared cups. Cover and chill 24 hours. (Can be made 2 days ahead. Keep chilled.)