Chocolate Panna Cotta

Chocolate filled ramekin with whipped cream and berries.

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Chocolate Panna Cotta is an easy-to-make, rich and creamy chocolate pudding that looks spectacular and tastes wonderfully decadent.

Prep Time15

Set Time in Refrigerator4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 258kcal

Author: Linda Warren

Ingredients

2 ½ teaspoons unflavored powdered gelatin
2 ¾ cups whole milk or half and half
2 Tablespoons sugar
¼ teaspoon salt
6 ounces dark chocolate chopped

Instructions

Spray 6 ramekins with non-stick cooking spray and set aside.
In a small measuring cup or bowl, sprinkle unflavored gelatin over ¼ cup of cold milk
and let sit for 5-10 minutes until gelled.
While gelatin is softening, mix remaining milk, 2 tablespoons sugar and salt in a small
saucepan and bring to a slow simmer.
Remove from heat and stir in softened gelatin.
In a large measuring cup, place chopped chocolate and microwave on high in 30 second
increments until melted. It usually takes about 1 minute. Stir after each segment to help melt
chocolate.
Stir into milk mixture until well blended then pour into prepared ramekins.
Refrigerate for 4 hours or longer until set.
To serve, run a knife around pudding and invert onto serving dish. Garnish with whipped cream, mint sprig and raspberries.

Notes

STORE/FREEZE

To Store: Cover the chocolate panna cotta with plastic wrap. Press it on the surface to prevent a skin from forming on top. Keep it in the refrigerator for up to 10 days.

To Freeze: Cover it with plastic wrap, pressing it on the surface. Wrap it with aluminum foil. It will last in the freezer for up to 3 months.

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