Chocolate panna cotta

This chocolate panna cotta is easy to make, with a delicious mix of rich chocolate flavor and smooth creaminess.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: Italian

Servings:

Calories: 574kcal

Author: Caroline

Sprinkle the gelatin over the milk, stir gently, and leave for around 10 minutes to bloom. The gelatin will absorb liquid and become more of a wobbly solid. Meanwhile, prepare the other ingredients
Gently warm the cream and sugar in a small pan over a medium-low heat. You just want to warm the mixture enough to dissolve the sugar, but don't let the mixture boil. It should only really become warm.
Add the chocolate in chunks to the warm cream and reduce the heat to low. Stir to melt the chocolate into the mixture and combine well. If the cream seems too warm, remove from the heat as you stir.
Remove the chocolate-cream mixture from the heat and add the milk-gelatin mixture and vanilla. Mix everything well to combine. Make sure the gelatin has completely dissolved - if you see small crystals, keep stirring, and if needed, heat again on low but it shouldn't be necessary. Let the mixture cool slightly, stirring regularly.
If you plan to invert the panna cotta, lightly oil the custard dishes/ramekins before filling. Divide the mixture between two dishes or glasses, cover and chill for at least 2 hours - overnight is also good.
Once the panna cotta has set, you can serve either in the dishes or by investing onto a plate (to help do this, place the bottom of the dishes in warm water for a couple minutes then run a fine knife around the edge to help ease it loose). If you like, top with whipped cream and/or grated chocolate.

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