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Chocolate Panna Cotta

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pannacotta2Makes enough for 6 large panna cottas or 12 small ramekins, with some leftover

Ingredients:

1½ cups whole milk
4 teaspoons unflavored powdered gelatin
4½ cups heavy cream
Good quality cocoa powder, 2 to 4 tablespoons
3/4 cup sugar
Pinch of salt

Chocolate and white chocolate bars, for garnish

Instructions:

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.

Can be made the day before.

 

- Recipe courtesy of Elaine McCardel from The Italian Dish.   

 

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