Chocolate Panna Cotta
Panna Cotta is one of those great desserts that you can make ahead of time. It's so quick and easy and can be served in any pretty glass. When I make this recipe, I always have some mixture left over and I pour the extra into small ramekins. You can also pour this into coffee cups or espresso cups for a really fun presentation.
Panna Cotta is one of those great desserts that you can make ahead of time. It's so quick and easy and can be served in any pretty glass. When I make this recipe, I always have some mixture left over and I pour the extra into small ramekins. You can also pour this into coffee cups or espresso cups for a really fun presentation.
- Carbohydrate 32.8393933391149 g
- Cholesterol 225.6035002839 mg
- Fat 61.4200025766737 g
- Fiber 1.35099994913737 g
- Protein 6.20647500424813 g
- Saturated Fat 37.9808472977283 g
- Serving Size 1 1 Serving (221g)
- Sodium 75.9860000787459 mg
- Sugar 31.4883933899776 g
- Trans Fat 3.54154650395387 g
- Calories 690 calories
Step-by-step
- Put the milk in a medium saucepan and sprinkle the gelatin over the milk. Let it stand for about 5 minutes to soften. Turn heat to medium and stir milk just until the gelatin dissolves.
- Add the cream, sugar and salt. Whisk in the cocoa powder until you get the amount of chocolate you like. Whisk over low heat until the sugar completely dissolves, just a few minutes.
- Remove from the heat and let cool completely. (I pour the mixture into a 6-cup Pyrex to cool.) Stir mixture frequently during cooling to prevent skin from forming. Pour the cream mixture into 6 martini glasses or into a dozen small ramekins.
- Cover and refrigerate. Chill until set.
- With a vegetable peeler, shave small chocolate curls from each of the chocolate bars onto the panna cotta.
How do I know when it has truly set?
Does the surface still wobble like liquid under a tight skin, or does the entire mass move as a single unified solid? Gently tilt the glass container sideways. The dessert should hold its shape firmly without rippling across the middle. Achieving this proper gelation requires allowing the powdered gelatin five full minutes to hydrate in cold milk before any heat is applied.
Managing the cooling phase
Stir the warm dairy mixture frequently during the initial cooling window. This mechanical agitation prevents an unwanted skin from forming on the surface as the temperature drops toward room temperature. Pour the liquid into your serving vessels only after this cooling step to ensure uniform texture throughout the final dessert.
Storage and serving additions
Refrigerate the covered glassware for at least eight hours to guarantee structural integrity. Pair the rich dairy dessert with tart fresh raspberries or crisp shortbread cookies to cut through the high butterfat content.
