Vegan Chocolate Peanut Butter Panna Cotta with Peanut Brittle

Well, I guess I just needed an extra lucious treat last night. So I made creamy, chocolate rich panna cotta with a hint of peanut butter and topped it with homemade crunchy peanut brittle. Because you can't do much better than combining chocolate and peanuts, right? 

The Recipe

Vegan chocolate peanut butter panna cotta with peanut brittle (about 8 servings)

Ingredients

For the panna cotta:

2 cups / 500 ml soy cream 

1 1/2 cups / 370 ml plant based milk (I used oat milk)

1.4 ounces / 40 g sugar

7 ounces / 200 g dark chocolate

2 tablespoons peanut butter

1 teaspoon agar agar

1/4 cup water

For the peanut brittle

6 tablespoons sugar

1.4 ounces / 40 g vegan butter (preferably vegan butter sticks)

7 ounces / 200 g roasted peanuts 

Instructions

1. For the panna cotta mix cream, milk, sugar, chocolate and peanut butter in a medium sized pan and bring to boil (slowly on medium heat). Combine agar agar with water and let sit for a few minutes. Add the agar agar to the hot chocolate cream mix and stir until mixture begins to thicken. Fill panna cotta into glasses and put into fridge for at least 2 hours or overnight.

2. For the peanut brittle heat a large pan and add the sugar. The sugar should coat the pan evenly. Wait until sugar is melted and starts to caramelize. Add butter and stir until smooth. Add peanuts and stir until the nuts are coated with the caramel. Put the peanut brittle (careful it's very hot!) on a parchment paper and flat with a spoon. Allow to cool. Break into pieces.

3. Enjoy the panna cotta with chocolate sauce (just melt a little of your favorite chocolate) and peanut brittle! ENJOY!