For the ganache
: Boil the heavy cream in a saucepan
over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta
For the caramel sauce: Boil the heavy cream
in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel
to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk
together. Allow to cool.
For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin
over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer
. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours.
When the panna cotta is chilled, garnish
with salted peanuts
, Caramelized Popcorn, whipped cream
or milk chocolate shavings