Chocolate Panna Cotta

I wanted to make Panna Cotta for quite some time and I finally did. And let me tell you, I wasn’t disappointed at all. This is a simple and delicious dessert you can prepare in no time and it has so many variations. This is definitely not the last time you will see it here. I’m so going to try other versions of it.

But let’s start with the one we have here. I made a milk chocolate Panna Cotta and added a little bit of rum essence to it. You can taste just a hint of it and I think it goes really well with the chocolate. The dessert has a silky and smooth texture that I loved and I really regret not making more.

PENTACON DIGITAL CAMERA

Ingredients:

  • 200ml heavy cream
  • 200ml milk
  • 1 milk chocolate (80g)
  • 3-4 tablespoons unsweetened cocoa powder
  • 1-2 tablespoons sugar (or to taste)
  • vanilla (optional)
  • rum essence (optional)
  • 1 package gelatin

Directions:

Pour a little bit of water into a suitable bowl and stir in the gelatin.  Let it sit for 5-10 minutes.

Combine the heavy cream, milk, chocolate, cocoa powder and sugar into a saucepan. Bring the mixture to a simmer (but do not boil it) then remove from the heat. Add your flavourings and let it cool slightly for several minutes.

Strain and pour over the gelatin. Stir till the gelatin completely melts. Divide between cups/molds. Refrigerate for at least several hours or overnight.

The decoration is up to you.

Enjoy!


Notes:

Instead of cocoa powder you can just use more chocolate.

Adjust the amount of sugar to your taste.

I used rum essence, but  you can simply add a little bit of rum (the alcohol) if you have. Or don’t use it at all if you don’t like it.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s