Chocolate Panna Cotta
A creamy chocolate version of panna cotta, an italian custard without eggs, its set with gelatin for a delicious light tasting dessert! This version has a touch of marscapone cheese for an amazing creamy texture. It is simple and very quick to make it just needs time to chill. Serve with whipped cream and fresh berrys.
Chocolate Panna Cotta
A creamy chocolate version of panna cotta, an italian custard without eggs, its set with gelatin for a delicious light tasting dessert! This version has a touch of marscapone cheese for an amazing creamy texture. It is simple and very quick to make it just needs time to chill. Serve with whipped cream and fresh berrys.
Cooking Instructions
- 1
Spray 4 - 8 ounce ramekins with non stick spray, set aside
- 2
Place 1/4 cup of the cream in a small heatproof bowl to soften for 10 minutes
- 3
Heat some water in a small skillet and place gelatin bowl in the simmering water until gelitin dissolves. Keep in hot water while preparing the rest of the recipe
- 4
In a saucepan combine remaing cream, sugar, salt and marscapne cheese and heat just to a boil
- 5
- 6
Remove from heat and whisk in chopped chocolate until smooth
- 7
Stir in warm melted gelatin mixture and mix well. Strain muxture into a pouring cup
- 8
Pour into ramekins, cool to room temperature before covering. Refrigerate at least 6 hours to set or overnight
- 9
To unmold dip each ramekin in a bowl of hot water for a few seconds and invert onto cold serving plate
- 10
Serve with whipped cram and fresh berries
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