AmyZoe's Chocolate Panna Cotta

Submitted by AmyZoe

"I made this for my Mom for her birthday, and she loved it. If any lasts until day 2 it is like a Snicker's Bar. It wasn't for me because it was way too much chocolate, but if you have chocolate lovers in your life, this will be a real treat. Recipe courtesy of Williams Sonoma."

 

• Ready In: 35mins
• Ingredients: 6
• Yields: 4 ramekins
• Serves: 3-4

ingredients

• 1 1⁄2 cups heavy cream
• 1 1⁄4 teaspoons plain gelatin
• 1⁄4 cup mascarpone cheese (I used double cream) or 1/4 cup additional heavy cream (I used double cream)
• 2 tablespoons sugar
• 1 pinch salt
• 2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, finely chopped

directions

1. Coat four 5 ounce ramekins or 6 ounce custard cups lightly with flavorless oil.
2. Pour 1/4 cup of the cream into a small heatproof bowl and sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
3. Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar, and salt just to a boil.
4. Remove the pan from the heat, add the chocolate, and whisk until smooth.
5. Add the gelatin mixture to the chocolate mixture and stir until well blended.
6. Pour through a fine strainer into a 4 cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.
7. Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
8. To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.