Chocolate Panna Cotta

Chocolate Panna Cotta

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 4 oz bittersweet or semisweet chocolate, finely chopped
• 2 1/4 teaspoons unflavored gelatin
• 3 tablespoons cold water
• Cocoa powder, for dusting

Instructions

1. Prepare the Gelatin:
   • In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
2. Heat the Cream Mixture:
   • In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
3. Add Chocolate and Gelatin:
   • Remove from heat and stir in the chopped chocolate until smooth. Add the bloomed gelatin and stir until completely dissolved. Stir in the vanilla extract.
4. Strain and Pour:
   • Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
5. Chill:
   • Pour the mixture into lightly greased ramekins or molds. Cover and refrigerate for at least 4 hours, or until set.
6. Serve:
   • To serve, dip the bottoms of the molds in hot water for a few seconds, then invert onto plates. Dust with cocoa powder before serving.

For more details, visit the full recipe

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