Chocolate Panna Cotta
A rich, silky chocolate panna cotta topped with a glossy chocolate syrup.
⏱️ Prep: 15 min🍳 Cook: 5 min
Ingredients
| 200 ml | milk |
| 200 ml | whipping cream |
| 5 g | gelatin powder |
| 30 ml | water |
| 30 g | sugar |
| 1 pinch | salt |
| 5 g | vanilla extract |
| 120 g | semisweet chocolate (55-70%) |
| 120 g | semisweet chocolate (55-70%) — for the syrup |
| 160 ml | whipping cream — for the syrup |
Instructions
Prep time: 15 mins · Cook time: 5 mins · Total time: 20 mins · Makes 4 servings
- Coat four (5.5 oz - 150ml) ramekins or glasses with flavorless oil.
- Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
- In a medium saucepan bring the cream, milk, sugar and salt to a simmer over medium-low heat (Do not boil). Remove from heat and add vanilla extract and chocolate cut in smaller pieces. Stir until chocolate is completely melted.
- Add gelatin and stir until the gelatin has completely dissolved. Pour it in the prepared molds and refrigerate to set for about 4 hrs or better overnight.
- Before serving prepare the chocolate syrup. Melt chocolate and cream over bain marie until completely melted.
- Dip the molds into a bowl of hot water for few seconds, run a sharp knife around the edges and invert onto a plate.
- Pour chocolate syrup on top of the cake and decorate with fresh berries. Enjoy!