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Chocolate Panna Cotta

1 Jun

June 1st, 2014

Panna cotta is a fairly simple dessert to make and it does not require any baking in the oven! It’s also very versatile and a great option if you are looking to serve individual sized desserts. Everything I used for this dessert was already in my refrigerator and pantry. I was merely trying to ‘clean’ out whatever leftover ingredients before they hit their expiration date. I also hate throwing things away, so I decided to make panna cotta with the milk and chocolate I had on hand.

Traditionally, panna cotta is made with heavy cream and milk. However, I did not have any cream, so instead, I substituted that with canned coconut milk. If you are not a fan of coconut milk the dark chocolate will actually mask the coconut scent and flavor. I had just enough 72% dark chocolate, which I usually get from Trader Joe’s (the Pound-Plus Belgian bar).

The options of toppings that can be added once the panna cotta cups have solidified makes this a versatile dessert. Some options include fruits, fruit compote, caramel, chocolate sauce, or whipped cream. Since I was using coconut milk, I decided on coconut whipped cream. I simply placed one can of coconut milk in the refrigerator overnight. The next day, I carefully separated the thicker, firm layer that solidified at the top of the can and whipped it on my mixer with a little bit of vanilla extract. Alternatively, if you are using heavy cream, you can just make whipped cream.

2014-05-22 07.31.16 2014-05-22 07.19.41 2014-05-22 07.35.56 2014-05-22 07.38.06 2014-05-22 07.43.58Chocolate Panna Cotta
1 ½ tsp Knox, unflavored gelatin
⅛ C Cold water
½ C Coconut milk
1 C Milk
¼ C Sugar
1 tsp Vanilla extract
4 oz Chocolate, chopped (72% dark)

1. Bloom the gelatin by combining it with cold water. Slightly mix together.
2. Heat the coconut milk, milk and sugar together until it just begins to come to a boil. Reduce the heat. Add vanilla extract.
3. Add the bloomed gelatin to the heated milk mixture. Mix with a whisk.
4. Place chocolate in a clean bowl.
5. Pour half the heated liquid mixture to the chocolate. Stir to combine.
6. Add the melted chocolate back to the pot and mix with the rest of the liquid. Carefully divide into cups.
7. Let the cups stand at room temperature until they slightly cool down. Place the cups in the refrigerator to firm up for a few hours or leave them overnight.
8. Once ready to serve, top with choice of topping.

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