White Chocolate Panna Cotta With Dark Chocolate Sauce

Submitted by Busters friend

"Delicate & cool with two kinds of chocolate for an easy but elegant & satisfying dessert. From those talented folks at Southern Living. Panna cotta needs to chill 24 hours before serving. I like to make in ramekins & invert the panna cotta onto serving plates in puddle of warm dark chocolate sauce. Make the dark chocolate sauce shortly before serving & drizzle it on the cold panna cottas immediately before serving. Garnish with mint sprigs if you want to gild the lily."

 

• Ready In: 19mins
• Ingredients: 7
• Serves: 4

ingredients

• For Panna Cotta

• 7.08 g unflavored gelatin
• 354.88 ml milk, divided
• 236.59 ml whipping cream
• 118.29 ml white chocolate chips
• 59.14 ml sugar

• For Dark Chocolate Sauce

• 85.04 g dark baking chocolate, bar chopped
• 177.44 ml heavy cream

directions

1. For Panna Cotta:

2. Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
3. Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
4. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
5. Stir in remaining 1 1/4 cups milk.
6. Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.

7. For Dark Chocolate Sauce:

8. Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
9. Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.

Reviews

[joanna_giselle]

This was a lovely panna cotta with the white chocolate flavour coming through and blending well with the dark chocolate sauce. I doubled the recipe and it made 8 servings which I put into a mini-bundt pan. The only complaint I got was that the chocolate sauce would have been better if it had been a bit sweet, (perhaps milk chocolate instead of dark?) and it also would have been even better served with crispy ice-cream wafers to offset the creaminess. Personally I thought it was just perfect, very easy to make and very impressive to serve at a dinner. Thanks for posting the recipe.