Chocolate Panna Cotta
Chocolate Panna Cotta
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 4 ounces good quality dark chocolate, finely chopped
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 2 tablespoons melted chocolate
Instructions
- 1
In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5 minutes to bloom. The gelatin will absorb the water and become thick and jelly-like.
⏱️ 5 min
- 2
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture just comes to a boil. Watch carefully to prevent scorching.
⏱️ 3 min
- 3
Remove the saucepan from the heat. Add the finely chopped dark chocolate to the hot cream mixture. Let it sit for 1 minute, then whisk gently until the chocolate is completely melted and the mixture is smooth and well combined.
⏱️ 1 min
- 4
Add the bloomed gelatin to the hot chocolate mixture. Whisk continuously until the gelatin is fully dissolved and no lumps remain. Ensure the mixture is smooth.
⏱️ 1 min
- 5
Carefully pour the chocolate panna cotta mixture into four individual ramekins or serving dishes. Divide the mixture evenly.
⏱️ 1 min
- 6
Place the ramekins in the refrigerator and chill for at least 2 hours, or until the panna cotta is completely set. For best results, chill for 4 hours or overnight.
⏱️ 120 min
- 7
To unmold, briefly dip the bottom of each ramekin in warm water (about 10-15 seconds), then invert onto a serving plate. If desired, drizzle with extra melted chocolate and garnish with fresh raspberries before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Panna Cotta
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 4 ounces good quality dark chocolate, finely chopped
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 2 tablespoons melted chocolate
Instructions
- 1
In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5 minutes to bloom. The gelatin will absorb the water and become thick and jelly-like.
⏱️ 5 min - 2
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture just comes to a boil. Watch carefully to prevent scorching.
⏱️ 3 min - 3
Remove the saucepan from the heat. Add the finely chopped dark chocolate to the hot cream mixture. Let it sit for 1 minute, then whisk gently until the chocolate is completely melted and the mixture is smooth and well combined.
⏱️ 1 min - 4
Add the bloomed gelatin to the hot chocolate mixture. Whisk continuously until the gelatin is fully dissolved and no lumps remain. Ensure the mixture is smooth.
⏱️ 1 min - 5
Carefully pour the chocolate panna cotta mixture into four individual ramekins or serving dishes. Divide the mixture evenly.
⏱️ 1 min - 6
Place the ramekins in the refrigerator and chill for at least 2 hours, or until the panna cotta is completely set. For best results, chill for 4 hours or overnight.
⏱️ 120 min - 7
To unmold, briefly dip the bottom of each ramekin in warm water (about 10-15 seconds), then invert onto a serving plate. If desired, drizzle with extra melted chocolate and garnish with fresh raspberries before serving.
⏱️ 2 min