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Dark Chocolate Panna Cotta

NESTLÉ TOLL HOUSE
Prep:
20 mins
Cooking:
0 min
Cooling:
0 min
Yields:
12 servings
Dark Chocolate Panna Cotta
From the kitchen of blogger Daydreamer Desserts, this delectable Dark Chocolate and Raspberry Panna Cotta will make a stunning dessert when entertaining guests.

Ingredients

  • Dark Chocolate Panna Cotta
  • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
  • 3/4 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 1/2 gelatin sheets or 2½ teaspoons powdered gelatin or 1 (.25 oz ) unflavored gelatin packet
  • Raspberry Panna Cotta
  • heavy cream
  • granulated sugar
  • 2 1/2 gelatin sheets or 2½ teaspoons powdered gelatin or 1 (.25 oz ) unflavored gelatin packet
  • 1 (6 ounces) carton fresh raspberries, pureed and strained

Directions

Dark Chocolate Panna Cotta
Place morsels in a microwave-save bowl. Microwave on HIGH (100%) power for 45 seconds. Remove bowl from microwave and stir until completely melted.

In a medium saucepan combine heavy cream and granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.

Place gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.

Pour melted dark chocolate into heavy cream mixture, stir until incorporated.

Once gelatin sheets have bloomed squeeze them together to remove any excess water and place them in the dark chocolate mixture. Stir until gelatin has dissolved.

On a 13×8 baking sheet arrange 12 shot glasses or mini martini glasses.

Pour half of the dark chocolate panna cotta equally divided into glasses,reserve the remaining half of the panna cotta.

Transfer glasses to the refrigerator and chill for 20 minutes. In the mean time begin preparing the Raspberry Panna Cotta.

Raspberry Panna Cotta
Place gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.

In a medium saucepan combine heavy cream and granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.

Once gelatin sheets have bloomed squeeze them together to remove any excess water and place them in the heavy cream mixture. Stir until gelatin has dissolved.

If mixture cools too quickly and the gelatin sheets aren’t dissolving, place the pan back on low heat until the gelatin is completely dissolved.

Pour raspberry puree into heavy cream mixture and stir to combine.

Once glasses with dark chocolate panna cotta have been chilled for 20 minutes. Pour raspberry panna cotta over the top of each glass. Transfer glasses back to the refrigerator to chill for another 20 minutes.

Finally top glasses with remaining dark chocolate panna cotta transfer back to the refrigerator and allow to chill for 2 hours before serving.

Top panna cottas with fresh raspberries and/or whipped cream.

Notes
• To create the angled effect I used a 12 mini loaf tin to hold the shot glasses at an angle.
• To keep the reserved panna cotta warm, place it in the microwave (without turning it on). Reheat on the stove top over low heat if necessary.
• In this recipe I used silver strength gelatin sheets.

Nutritional Information

  • Serving Size
    1/12 servings of recipe
  • Calories
  • Calories from Fat

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat
  • Saturated Fat
  • Cholesterol
  • Sodium
  • Carbohydrates
  • Dietary Fiber
  • Sugars
  • Protein
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron