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Chocolate Panna Cotta
Watch the video for this recipe:
Panna Cotta is an eggless dessert that is easy to prepare and totally irresistible. This version with chocolate is by far my favorite way of making panna cotta. It is a smooth, silky, creamy chocolaty dessert, perfect to end any meal.
You can serve panna cotta directly from the molds or invert onto a serving plate for a more elegant presentation. Adding the chocolate syrup on top takes this panna cotta to a whole new level, simply hard to resist. Garnish panna cotta as desired with fresh berries or nuts and enjoy.
Related Posts:
Strawberry Panna Cotta
Vanilla Chocolate Pudding
Chocolate Souffle
- Makes 4 servings
- 7 fl oz (200ml) milk
- 7 fl oz (200ml) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) water
- 2 tbsp (30g) sugar
- Pinch of salt
- 1 tsp (5g) vanilla extract
- 4 oz (120g) semisweet chocolate (55-70%)
- Chocolate syrup (optional)
- 4 oz (120g) semisweet chocolate (55-70%)
- 2/3 cup (160ml) whipping cream
- Coat four (5.5 oz - 150ml) ramekins or glassed with flavorless oil.
- Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
- In a medium saucepan bring the cream, milk , sugar and salt to a simmer over medium-low heat (Do not boil). Remove from heat and add vanilla extract and chocolate cut in smaller pieces. Stir until chocolate is completely melted.
- Add gelatin and stir until the gelatin has completely dissolved. Pour it in the prepared molds and refrigerate to set for about 4 hrs or better overnight.
- Before serving prepare the chocolate syrup. Melt chocolate and cream over bain marie until completely melted.
- Dip the molds into a bowl of hot water for few seconds, run a sharp knife around the edges and invert onto a plate.
- Pour chocolate syrup on top of the cake and decorate with fresh berries. Enjoy!
Hello Candice
You can find the recipe for white panna cotta on the blog.
whole milk would be the best.. but should work with any milk
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