Chocolate Panna Cotta With Ammaretto Whipped Cream

READY IN: 1hr 50mins




  • Preheat the oven to 350*F. Butter a 2-quart casserole dish.
  • In a small saucepan, combine the 1 1/2 cups of milk, granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.
  • In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of cold milk and let it dissolve for 2 minutes.
  • Combine the cold milk and gelatin with the hot milk and sugar.
  • Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.).
  • When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs.
  • Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
  • Meanwhile, melt the chocolate over simmering water in a double boiler.
  • When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
  • Pour the mixture into the prepared dish.
  • Sprinkle the top with almonds.
  • Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish.
  • Place both pans in the oven and bake until the sides are firm and the center just jiggles slightly, about 1 hour.
  • Remove from the oven and let cool for 30 minutes.
  • Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer.
  • Add the confectioners' sugar and almond liqueur and whip to combine.
  • Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.