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

Prepare the Gelatin:

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.

Heat the Cream Mixture:

1. 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.

Add Chocolate and Gelatin:

1. Remove from heat and stir in the chopped chocolate until smooth.
2. Add the bloomed gelatin and stir until completely dissolved.
3. Stir in the vanilla extract.

Strain and Pour:

1. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Chill:

1. Pour the mixture into lightly greased ramekins or molds. Cover and refrigerate for at least 4 hours, or until set.

Serve:

1. To serve, dip the bottoms of the molds in hot water for a few seconds, then invert onto plates.
2. Dust with cocoa powder before serving.