Yummy chocolate panna cotta! A quick, easy dessert with or without the puff pastry hearts.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
servings
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Ingredients
- 2 cups heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 packet powdered gelatin
- 3 tbsp cold water
- 6 oz chocolate chopped (semi-sweet, milk chocolate, your choice)
Ingredients
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Instructions
- Put 3 tbsps of cold water in a large measuring cup. (I use a 32 oz measuring cup that has a good pouring spout.) Add the gelatin and put aside.
- Pour the heavy cream and sugar into a saucepan. Heat on medium until the sugar is dissolved and the cream is hot, but not boiling. Add chocolate chunks and stir over low heat until completely melted. Do not boil.
- Remove from heat and add vanilla.
- Quickly transfer to the measuring cup with the gelatin. Stir to incorporate panna cotta and gelatin.
- Pour into 8 dessert cups. Put in fridge to set, at least 2 hours. Can be made the day before and covered in the fridge overnight.
- Serve with berries and whipped cream. (I added the puff pastry hearts for Valentine's Day.) Panna cotta can also be made without the chocolate, just using the vanilla. If you'd like a fancier presentation, first coat the inside of the dessert bowl with flavorless cooking oil. To invert the panna cotta onto a plate, run a warm, thin knife around the the edge and turn out onto a small plate. Top with a berry coulis and fresh mint.
- The sky's the limit with this recipe. It can be made with pumpkin and pumpkin spices in the fall. You can also use food coloring for different holidays!
Recipe Notes
Frosty mango mousse is a similar recipe.
Pumpkin pie panna cotta: replace chocolate chips with 1- 15 oz can of pumpkin. Add 2 tbsps of pumpkin pie spice.
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