AmyZoe's Chocolate Panna Cotta
- 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
- Coat four 5 ounce ramekins or 6 ounce custard cups lightly with flavorless oil.
- 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.
- Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar, and salt just to a boil.
- Remove the pan from the heat, add the chocolate, and whisk until smooth.
- Add the gelatin mixture to the chocolate mixture and stir until well blended.
- 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.
- Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
- 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.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.