White Chocolate Panna Cotta With Dark Chocolate Sauce

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: 19 mins
• Serves: 4-6

Ingredients

• For Panna Cotta

• 1⁄4 ounce unflavored gelatin
• 1 1⁄2 cups milk, divided
• 1  cup  whipping cream
• 1⁄2 cup white chocolate chips
• 1⁄4 cup sugar

• For Dark Chocolate Sauce

• 3  ounces  dark baking chocolate, bar chopped
• 3⁄4 cup 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.