Chocolate Panna Cotta. Panna cotta has become a very popular dessert on our shores these last few years, and for good reason. It's a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate.
Dark Chocolate Panna Cotta Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. —Susan Asanovic, Wilton, Connecticut This chocolate panna cotta is lightly sweet and rich. A wonderful ending to a meal any time of year, chilled desserts are especially nice in the summertime. Enjoy garnished with creme Anglaise, ganache, berries or berry sauce, or some shaved chocolate. You can have Chocolate Panna Cotta using 10 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Chocolate Panna Cotta
- It’s 1 1/2 teaspoons of unflavored gelatin.
- Prepare 1 1/2 cups of heavy whipping crem.
- You need 1/4 cup of granulated sugar.
- It’s 1/8 teaspoon of salt.
- You need 1/4 cup of marscapone cheese.
- Prepare 1 teaspoon of vanilla extract.
- You need 2 ounces of semi sweet chocolate, chopped, not chips.
- You need of FOR GARNISH.
- You need of whipped cream.
- Prepare of fresh berries.
Chocolate Panna Cotta, it's creamy and smooth with a rich chocolate flavour. Easy to whip up then left to chill in the fridge, it's the perfect make-ahead dessert for dinner parties, weekends and special occasions. Panna Cotta is a traditional Italian dessert that literally means cooked cream. Chocolate Panna Cotta is as decadently creamy as the original, but embellished with rich, dark chocolate.
Chocolate Panna Cotta instructions
- Spray 4 – 8 ounce ramekins with non stick spray, set aside.
- Place 1/4 cup of the cream in a small heatproof bowl to soften for 10 minutes.
- Heat some water in a small skillet and place gelatin bowl in the simmering water until gelitin dissolves. Keep in hot water while preparing the rest of the recipe.
- In a saucepan combine remaing cream, sugar, salt and marscapne cheese and heat just to a boil.
- Remove from heat and whisk in chopped chocolate until smooth.
- Stir in warm melted gelatin mixture and mix well. Strain muxture into a pouring cup.
- Pour into ramekins, cool to room temperature before covering. Refrigerate at least 6 hours to set or overnight.
- To unmold dip each ramekin in a bowl of hot water for a few seconds and invert onto cold serving plate.
- Serve with whipped cram and fresh berries.
Trending Video Right Now Panna cotta is typically served as a molded dessert that requires you to dip ramekins in hot water before you invert each dessert over a serving plate with a hope and a prayer that they come out in one piece. This dark chocolate panna cotta is one of the most delicious and decadent desserts that I've made. The texture is creamy, rich, and very similar to a chocolate custard. Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream. Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high.
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