Desserts

Dark Chocolate Panna Cotta

NESTLÉ® TOLL HOUSE®
Dark Chocolate Panna Cotta
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Serving Size
Servings
12 servings
Recipe Info - Prep Time
Prep 
20 min
From the kitchen of blogger Daydreamer Desserts, this delectable Dark Chocolate and Raspberry Panna Cotta will make a stunning dessert when entertaining guests.

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.

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.

Ingredients

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