White Chocolate Hazelnut Panna Cotta Pots

Place cream, milk and sugar in a small saucepan over medium-low heat. Cook, stirring, for 4 to 5 minutes or until almost simmering (don't boil). Remove from heat. Add half the chocolate. Stir until chocolate is smooth. Pour mixture into a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve gelatine. Cool for 10 minutes.

Spoon 1 tablespoon hazelnut spread into the base of four 100ml-capacity espresso glasses. Smooth top. Carefully pour cream mixture, over the back of a metal teaspoon, into each glass. Cover with plastic wrap. Refrigerate for 4 hours or until set. Remove from fridge 10 minutes before serving. Decorate with remaining chocolate. Serve.