Chocolate Panna Cotta
Rich and creamy dark chocolate panna cotta, served with whipped cream and dark chocolate sprinkles.
Equipment
- 8 8 oz. ramekins
Ingredients
- 1 1/2 cups half and half
- 1 envelope unflavored gelatin (we use Knox Gelatin)
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 6 oz. dark chocolate, chopped (we use 60% cacao chocolate)
- 1 tsp. vanilla extract
- 1 cup heavy cream, whipped (for garnish)
- 1/2 cup dark chocolate shavings (for garnish)
Instructions
- Spray eight 8-oz. ramekins with cooking spray. Set aside.
- Pour half and half into a medium sauce pan. Sprinkle gelatin over milk and allow to sit for about 5 minutes to soften gelatin. Whisk together over medium-low heat until gelatin dissolves. Do not allow the mixture to boil.
- Add cream and sugar to the gelatin mixture and cook over medium heat, whisking until the sugar is dissolved. The mixture will be scalding, but not boiling. Remove from heat.
- Add chopped chocolate to warm cream mixture and whisk until chocolate is melted and the mixture is smooth. Stir in vanilla.
- Transfer mixture to a bowl with a pouring spout or a glass measuring cup, and evenly distribute the chocolate mixture among the eight prepared ramekins. Place ramekins into a large rectangular dish in order to keep them flat and for easier moving into and out of the refrigerator.
- Allow the panna cotta to set up for at least 4 hours, or overnight until firm. If you plan to refrigerate them overnight, be sure to cover each ramekin with plastic wrap to prevent a skin from forming on the panna cotta.
- When ready to serve, place each ramekin into a bowl of hot water for about 1 minutes to loosen the pudding from the ramekin. Take care not to get any water into the panna cotta.
- Remove the ramekin from the water and dry off the bottom with a paper towel. Then, invert the serving plate over the top of the ramekin and invert, shaking a little bit to loosen the panna cotta from the ramekin. You may also have to run a knife around the edges. Lift the ramekin off the panna cotta and you should have a beautiful round dessert waiting to be garnished.
- Garnish each panna cotta with a dollop of whipped cream and a spoonful of chocolate shavings.
