Description
A silky and creamy chocolate panna cotta dessert made with rich chocolate, cream, and vanilla for an elegant make-ahead treat.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate, chopped
- 2 1/4 teaspoons unflavored gelatin
- 3 tablespoons cold water
- Pinch of salt
- Chocolate shavings or fresh berries, for garnish
Instructions
- Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface.
- Let the gelatin bloom for about 5 minutes.
- In a saucepan, combine the heavy cream, whole milk, sugar, and salt over medium heat.
- Stir gently until the sugar dissolves and the mixture is hot but not boiling.
- Remove the saucepan from the heat and add the chopped chocolate.
- Stir until the chocolate melts completely and the mixture becomes smooth.
- Add the bloomed gelatin and vanilla extract, stirring until fully dissolved.
- Strain the mixture through a fine mesh sieve for a silky texture.
- Pour the panna cotta mixture into serving glasses or ramekins.
- Refrigerate for at least 4 hours, or until fully set.
- Garnish with chocolate shavings or fresh berries before serving.
Notes
- Use dark chocolate for a deeper and more intense chocolate flavor.
- Add espresso powder to enhance the chocolate taste.
- Top with whipped cream, caramel sauce, or toasted nuts for extra richness and texture.
- Add orange zest or peppermint extract for a festive variation.
- Store covered in the refrigerator for up to 4 days.
- Do not freeze, as the texture may become grainy after thawing.
- To unmold panna cotta, dip the ramekin briefly in warm water before inverting onto a plate.
- Ensure the gelatin blooms properly for the best texture and setting.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 21g
- Sodium: 70mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
