Dark Chocolate Panna Cotta
Indulging in a creamy, silky dessert is one of life’s simple pleasures, and there’s nothing quite as luxurious as a rich Dark Chocolate Panna Cotta. This classic Italian dessert is deceptively easy to prepare and boasts a depth of flavor that will leave your taste buds dancing. With its velvety texture and the perfect balance…
Servings: 6 6-ounce ramekins
Ingredients
Ingredients
- 4 ouncesdark chocolate chopped
- 1/4 cupcanned coconut milk for blooming gelatin
- 2 teaspoonsgelatin
- 1 3/4 cupscanned coconut milk
- 1 teaspoonespresso powder
- 1 teaspoonvanilla extract
Instructions
Instructions
- Put the chopped 4 ounces dark chocolate in a large heatproof bowl and set aside.
- Sprinkle 2 teaspoons gelatin evenly over 1/4 cup canned coconut milk. Let the gelatin bloom for 5 minutes without stirring.
- In a saucepan, pour the remaining 1 3/4 cups canned coconut milk. Add 1 teaspoon espresso powder and 1 teaspoon vanilla extract and whisk to combine.
- Heat the coconut milk mixture over medium-low, stirring occasionally, until it is hot and just begins to simmer at the edges (do not let it boil).
- Add the bloomed gelatin (including the 1/4 cup liquid) to the hot coconut milk and whisk until the gelatin is completely dissolved. Remove the pan from heat.
- Pour the hot milk mixture through a fine-mesh strainer into the bowl with the chopped chocolate. Whisk until the chocolate is fully melted and the mixture is smooth.
- Divide the mixture evenly among six (6-ounce) ramekins. Let them cool at room temperature for 10–15 minutes, then refrigerate uncovered until set, at least 4 hours.
- If refrigerating longer than 4 hours, cover the ramekins with plastic wrap and keep up to 3 days.
- To unmold, place each ramekin in a shallow bowl of warm water that reaches about halfway up the side of the ramekin for 2–3 minutes, remove, then invert onto a plate. Serve as is.
Equipment
- large heatproof bowl
- Saucepan
- Whisk
- Fine-mesh strainer
- Ramekins
- shallow bowl
- Plastic Wrap
Notes
Notes
Ramekins
: You can use any 6-8 ounce mold you like. You can even use glasses and serve the panna cotta right from the glass if desired.
Milk/Cream: You can use either whole milk, heavy cream, or canned coconut milk. I would not recommend low-fat milk when making a panna cotta, as you want a velvety, rich consistency that is not achievable when using low-fat milk
To make
Dairy-Free Chocolate Panna Cotta
, use dairy-free chocolate and coconut milk.
To make
Paleo Chocolate Panna Cotta
, use coconut milk as your choice of dairy and Paleo-approved chocolate.
Storage
: Panna Cotta will keep in the fridge for up to 3 days. Fresh Panna Cotta is best, but you can also freeze panna cotta (unmolded), for up to 3 months. Defrost in the fridge overnight before serving.
Ramekins
: You can use any 6-8 ounce mold you like. You can even use glasses and serve the panna cotta right from the glass if desired.
Milk/Cream: You can use either whole milk, heavy cream, or canned coconut milk. I would not recommend low-fat milk when making a panna cotta, as you want a velvety, rich consistency that is not achievable when using low-fat milk
To make
Dairy-Free Chocolate Panna Cotta
, use dairy-free chocolate and coconut milk.
To make
Paleo Chocolate Panna Cotta
, use coconut milk as your choice of dairy and Paleo-approved chocolate.
Storage
: Panna Cotta will keep in the fridge for up to 3 days. Fresh Panna Cotta is best, but you can also freeze panna cotta (unmolded), for up to 3 months. Defrost in the fridge overnight before serving.