From the kitchen of blogger Daydreamer Desserts, this delectable Dark Chocolate and Raspberry Panna Cotta will make a stunning dessert when entertaining guests.
Dark Chocolate Panna Cotta is a luxurious dessert that combines the richness of dark chocolate with the smooth, creamy texture of panna cotta. This recipe from NESTLÉ® TOLL HOUSE® promises an indulgent experience that will impress your guests with every bite. Made with NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, the panna cotta delivers a decadent, chocolatey flavor that pairs perfectly with the tangy sweetness of fresh raspberries.
Ideal for dessert enthusiasts, this layered delight is a great choice for any occasion. Its intermediate-level preparation ensures a rewarding culinary experience. Whether you're crafting a special dessert for an intimate dinner or a spectacular finale for a larger gathering, Dark Chocolate Panna Cotta is a versatile and sophisticated option.
Ingredients
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Directions
Step 1
Place morsels in a microwave-save bowl. Microwave on HIGH (100%) power for 45 seconds. Remove bowl from microwave and stir until completely melted.
Step 2
In a medium saucepan combine 3/4 cup heavy cream and 1/4 cup granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.
Step 3
Place 2 1/2 gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.
Step 4
Pour melted dark chocolate into heavy cream mixture, stir until incorporated.
Step 5
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.
Step 6
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.
Step 7
Place 2 1/2 gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.
Step 8
In a medium saucepan combine remaining 3/4 cup heavy cream and 1/3 cup granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.
Step 9
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.
Step 10
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.
Step 11
Finally top glasses with remaining dark chocolate panna cotta transfer back to the refrigerator and allow to chill for 2 hours before serving.
Step 12
Top panna cottas with fresh raspberries and/or whipped cream.
• 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.
Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Place morsels in a microwave-save bowl. Microwave on HIGH (100%) power for 45 seconds. Remove bowl from microwave and stir until completely melted.
Step 2
In a medium saucepan combine 3/4 cup heavy cream and 1/4 cup granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.
Step 3
Place 2 1/2 gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.
Step 4
Pour melted dark chocolate into heavy cream mixture, stir until incorporated.
Step 5
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.
Step 6
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.
Step 7
Place 2 1/2 gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.
Step 8
In a medium saucepan combine remaining 3/4 cup heavy cream and 1/3 cup granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.
Step 9
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.
Step 10
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.
Step 11
Finally top glasses with remaining dark chocolate panna cotta transfer back to the refrigerator and allow to chill for 2 hours before serving.
Step 12
Top panna cottas with fresh raspberries and/or whipped cream.
• 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.
Ingredients
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