chocolate Panna Cotta

Chocolate Panna Cotta Recipe

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brebre mamma


molto buona very good


★★★★★ 1 vote



  • ·
    1/2 cup water
  • ·
    5 teaspoons unflavored gelatin
  • ·
    7 1/2 ounces bittersweet chocolate, chopped
  • ·
    5 ounces high-quality milk chocolate, such as lindt , chopped
  • ·
    2 1/2 cups heavy whipping cream
  • ·
    2 1/2 cups whole milk
  • ·
    1/2 cup plus 2 tablespoons sugar
  • ·
    1 1/4 teaspoons vanilla extract
  • ·
    1 1/4 vanilla beans, split lengthwise

How to Make chocolate Panna Cotta


  1. Brush 8 3/4-cup glass custard cups with canola oil.
  2. Pour milk into medium bowl. Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes.
  3. Stir cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves.
  4. Bring to boil; remove from heat. Add chocolate; whisk until melted. Whisk warm chocolate mixture into gelatin mixture.
  5. 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
  6. Divide mixture among custard cups. Cover and chill 24 hours. (Can be made 2 days ahead. Keep chilled.

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About chocolate Panna Cotta

Course/Dish: Chocolate, Other Desserts

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