I have never had chocolate panna cotta before, but when I saw Tami from Kneader’s Bakery make it a while back on Good Things Utah, I decided to give it a try. Panna cotta is an Italian dessert that means “cooked cream” and is usually made with cream, milk, sugar, and gelatin. It is actually pretty easy to make. I must say that this recipe is very rich. You don’t need a large serving.
I was only able to eat half of the the size I made for the picture. I think about 1/2 cup is the perfect size. It’s so rich you really can’t eat much more than that at a time. This was good, but I must admit, I’d prefer a chocolate mousse over a chocolate panna cotta. I prefer the creamy mousse texture to the gelatin-like panna cotta consistency.
- UNFLAVORED GELATIN
- DARK CHOCOLATE
- SWEETENED WHIPPED CREAM
- CHOCOLATE COVERED ALMONDS OR STRAWBERRIES
- MIKADO STICKS OR PEPPERIDGE FARM PETITE PIROUETTE COOKIES
Chocolate Panna Cotta
Real Mom Kitchen
- 1 Tbs unflavored gelatin
- 3 Tbs milk
- 2 cups cream
- ½ cup granulated sugar
- ¼ cup grated dark chocolate
- Sweetened Whipped Cream
- Chocolate covered almond I used a slice of strawberry
- Mikado Stick I think these are only available through food service so I used a Pepperidge Farm Petite Pirouette
- Sprinkle gelatin in milk and allow to soften for 10 minutes.
- In a small saucepan heat cream and sugar until sugar is dissolved
- Add chocolate and stir until it is dissolved.
- Remove from stove add softened gelatin and stir until incorporated.
- Pour mixture into serving cups and place in fridge for at least 4 hours.
- After Panna Cotta has set up, top with sweetened whipped cream. Place almond on top and put in Mikado stick at 1 o'clock.