Nothing beats caramel-fleur de sel combination. But add to it rich velvety custard, infused with coffee and flavored with chocolate and you will have an unforgettable dessert. Serve it in small demitasse cups or tiny ramekins.
The panna cotta can be made up to 2 days ahead and kept in the refrigerator. The caramel can be refrigerated for up to a week. Do make sure to put the whole thing together right before serving.
The recipe is from “Chocolate & Vanilla” by Gale Gand.