Chocolate Panna Cotta

Prep Time:

15m

Bake/Cook Time:

4m - 6m

Yield:

6 servings

Panna Cotta (Italian for "cooked cream") is a fancy name for what is a deceptively simple dessert. Chef Eddy's Chocolate Panna Cotta has a silky, creamy texture and is aromatized with rich dark chocolate. Top this Chocolate Panna Cotta with fruit such as mangoes, strawberries, pitted cherries, raspberries, or even chocolate shavings and creme chantilly. You really can't go wrong.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 cups milk
1 cup minus 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
Pinch salt
1 envelope gelatin (Knox® recommended)
3 tablespoons water
8 ounces dark chocolate, about 55% cocoa mass, chopped in pieces
2 teaspoons vanilla extract
2 cups whipping cream

Toppings

Creme Chantilly
Chocolate shavings
Fruit or berries of choice

Directions

Bring milk, sugar, and salt to a boil in a saucepan large enough to hold all ingredients. Remove from heat.
In a small vessel combine gelatin with water and allow to hydrate for 4 minutes. Add hydrated gelatin to heated milk and whisk until dissolved.
Add chocolate and whisk until combined. Although mixture may look completely smooth, it is best to use an immersion blender and blend for 2 minutes.
Once mixture feels slightly cooler than lukewarm (about 100°F) stir in vanilla and whipping cream. (Not whipped.)
Pour in glasses and place in refrigerator. It will take several hours before this Chocolate Panna Cotta is properly set.
Decorate with fruit/berries of choice, chocolate shavings, and/or creme chantilly as desired. Serve chilled.

Dixie Crystals Insight

Not all gelatin is created equal as they differ in Bloom strength, which relates to capability of firming/setting of any gelatinized mixture.

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