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Chocolate Panna Cotta

Chocolate Panna Cotta

Author Amber Brady
Yields 5 Servings

Ingredients

  • 1 ¼ cups (296 ml) heavy cream
  • ½ cup (118 ml) 2% milk
  • ½ cup (100 g) granulated sugar
  • 4 oz (113 g) high quality dark chocolate baking bar, broken into squares or roughly chopped
  • ½ tsp vanilla extract
  • 0.25 oz (7 g) Knox unflavored gelatin, (1 packet)
  • ¼ cup (59 ml) cold water

Instructions

  • Sprinkle the gelatin over ¼ cup cold water; allow to gel up for about 10 minutes.
  • Put the cream, milk, and sugar in a pot. Cook on medium-low heat, stirring constantly, until the mixture boils. Remove from heat and add the chocolate and vanilla extract. Mix until melted.
  • Add gelatin and mix until dissolved.
  • Strain the mixture into individual molds or ramekins with a fine mesh strainer. Cover with plastic wrap touching the surface of the panna cotta so it doesn't create a nasty film.
  • Immediately refrigerate for 4 hours to overnight. Un-mold and decorate with cocoa powder and raspberries for a touch of color.

Notes