1️⃣ Prepare Gelatin: In a small microwave-safe bowl, add ¼ cup cold water and sprinkle the gelatin over it. Let it stand for 5-10 minutes to hydrate. 🌊

2️⃣ Heat Cream Mixture: In a medium saucepan, combine heavy whipping cream, sugar, salt, and espresso powder. Cook over medium heat, whisking frequently, until the mixture is steaming but not boiling. Remove from heat. 🍶

3️⃣ Add Chocolate and Hazelnut Spread: Stir in the chocolate hazelnut spread and finely chopped chocolate until melted and smooth. If needed, return the pan to low heat to fully melt the chocolate. 🍫

4️⃣ Incorporate Gelatin: Heat the hydrated gelatin in the microwave in 10-second intervals until fully dissolved. Gradually pour this into the warm cream mixture, whisking constantly. Add the milk and vanilla extract, and whisk to combine. 🥄

5️⃣ Cool Mixture: Strain the mixture through a fine-mesh sieve into a metal bowl. Place this bowl in a larger bowl filled with ice water and stir until the mixture cools to about 70°F (21°C). ❄️

6️⃣ Set Panna Cotta: Divide the cooled cream mixture among 6 serving glasses (about ¾ cup each). Refrigerate, uncovered, for at least 4 hours or overnight. 🕒

7️⃣ Prepare Ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Pour over the finely chopped dark chocolate in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy. 🍮

8️⃣ Assemble and Serve: Pour the chocolate ganache over the set panna cotta. Garnish with whipped cream, fresh berries, and chopped hazelnuts as desired. 🍓

Enjoy your delightful Hazelnut Panna Cotta with Chocolate Ganache! 🍫✨