chocolate Panna Cotta
Ingredients
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·1/2 cup water
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·5 teaspoons unflavored gelatin
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·7 1/2 ounces bittersweet chocolate, chopped
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·5 ounces high-quality milk chocolate, such as lindt , chopped
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·2 1/2 cups heavy whipping cream
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·2 1/2 cups whole milk
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·1/2 cup plus 2 tablespoons sugar
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·1 1/4 teaspoons vanilla extract
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·1 1/4 vanilla beans, split lengthwise
How to Make chocolate Panna Cotta
- Brush 8 3/4-cup glass custard cups with canola oil.
- Pour milk into medium bowl. Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes.
- Stir cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves.
- Bring to boil; remove from heat. Add chocolate; whisk until melted. Whisk warm chocolate mixture into gelatin mixture.
- stir to dissolve. Stir in vanilla. Working in 2 batches, transfer mixture to blender and use only 3 on/off turns to just fully blend mixture (do not overmix
- Divide mixture among custard cups. Cover and chill 24 hours. (Can be made 2 days ahead. Keep chilled.
About chocolate Panna Cotta
Course/Dish: Chocolate, Other Desserts
