Chocolate Ganache

• Boil heavy cream in a sauce pan on medium high heat.
• Place the chocolate chips in a bowl and pour the heated heavy cream on top.
• Whisk until chocolate is melted and smooth.
• Pour evenly into 8 small dishes or ramekins.
• Put in fridge for 1-2 hours.

Caramel Sauce

• Boil heavy cream and caramel bits in a sauce pain on medium high heat. Stir until the caramel is completely melted.
• Remove from heat and allow to cool.

Panna Cotta

• Pour 3/4 cup of milk into a large bowl and add Great Lakes Gelatin Co. gelatin. Stir until combined and set aside.
• Heat remaining milk and heavy cream in saucepan over medium high heat until it starts to bubble.
• Pour heated milk and cream mixture over the gelatin and milk mixture and whisk until gelatin is completely dissolved.
• Pour caramel sauce into the bowl, whisking as you pour, until completely combined.
• Remove the dishes from the refrigerator and evenly distribute the caramel sauce mixture on top of the ganache, in all eight dishes.
• Return to the refrigerator for at least 6 hours.
• Top with whipped cream and crushed peanuts.