Chocolate Panna Cotta
October 13, 2010
Panna cotta is an Italian gelatin dessert made by heating together cream and sugar and then mixing in unflavored gelatin. Panna Cotta is usually allowed to cool and solidify in custard cups, then using a knife to loosen the edges, inverted onto a plate and topped with fresh berries, caramel or chocolate sauce.
I made this recipe for my son’s birthday dinner. After a night of eating heavy food, this is a remarkably light dessert that just fills in the cracks perfectly!
| Chocolate Panna Cotta • 2 (1-ounce) unflavored gelatin powder envelopes. • 4 cups heavy cream or half and half • 1/4 cup sugar • 1 teaspoon vanilla extract • 10 ounces of your favorite bittersweet chocolate, coarsely chopped Sprinkle gelatin over 5 tablespoons water in a small bowl and let sit for 10 minutes without stirring. Heat the cream, sugar and vanilla. Bring to a simmer but as soon as it begins to bubble, remove it from the heat. Stir in the chocolate and gelatin until the mixture is smooth. Pour into lightly greased glassware or custard dishes. Chill uncovered for at least 3 hours. Using a knife, gently loosen the sides and invert onto a plate. Pour a sauce of berries or chocolate on top if desired. Makes 6 servings. |
Enjoy!
Course Facilitator at Chocolate University Online
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.
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