Chocolate Panna Cotta

Name: Chocolate Panna Cotta
Yield: 5 servings
Ingredients: For the panna cotta:; 2 cups heavy cream (500 ml); 6 1/3 oz bittersweet chocolate (180 g); 1 cup powdered sugar (110 g); 3 sheets unflavored gelatin (about 9 g); For decoration:; 5 strawberries; as needed Bittersweet chocolate,; as needed White chocolate,; as needed Chopped hazelnuts,

Manu Cogliati @cook_13883565

Chocolate Panna Cotta

Manu Cogliati @cook_13883565

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Ingredients

5 servings

For the panna cotta:
2 cupsheavy cream (500 ml)
6 1/3 ozbittersweet chocolate (180 g)
1 cuppowdered sugar (110 g)
3 sheetsunflavored gelatin (about 9 g)
For decoration:
5strawberries
as neededBittersweet chocolate,
as neededWhite chocolate,
as neededChopped hazelnuts,

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Steps

1

First, soak the gelatin sheets in cold water.
2

Melt the bittersweet chocolate using a double boiler or in the microwave.
3

Pour the heavy cream into a small saucepan and heat it. When it’s hot, add the powdered sugar and whisk until dissolved.
4

Add the melted chocolate and mix until fully combined. Finally, add the squeezed gelatin and stir until dissolved.
5

Pour the panna cotta mixture into 5 molds. Once cooled, refrigerate for at least 4 hours.
6

Meanwhile, prepare the decorations: melt the bittersweet chocolate and dip the strawberries in it. Place them on parchment paper and sprinkle with chopped hazelnuts. Let the chocolate set in the refrigerator.
7

Melt the white chocolate, transfer it to a piping bag, and pipe designs of your choice onto a sheet of parchment paper. Refrigerate until set.
8

When ready to serve, unmold the panna cotta by briefly dipping the molds in warm water and inverting onto a plate. Carefully remove the chocolate designs from the parchment and decorate the plate, adding a chocolate-covered strawberry as well.