Fresh Ideas: Chocolate Panna Cotta

Published on Wednesday, 12 February 2014 00:11 - Written by

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Chocolate Panna Cotta



1 packet of unflavored gelatin (1 tablespoon, 5 grams)

2 cups whole milk

4 ounces dark chocolate, chopped

1/3 cup cocoa powder

1/2 cup sugar

1/2 cup raspberry jam

2 tablespoons raspberry liqueur

Whipped cream, for topping



In a small bowl add 2 tablespoons of the milk. Sprinkle the gelatin over the top and let sit for 3 to 5 minutes. Place the chopped chocolate in a large pourable mixing bowl. In a saucepan, off the heat, combine the cocoa powder and sugar. Whisk in the remaining milk over medium heat and bring to a simmer. Once simmering, pour in the milk with the gelatin. Remove from the heat and whisk to combine. Pour the milk mixture over the chopped chocolate. Whisk until melted and combined. Let cool to room temperature. Stir again. Pour into dessert bowls or wine glasses half way full. Place in the refrigerator to cool and set for at least two hours or overnight. Heat the jam gently over low heat. Stir in the liqueur. Let cool to room temperature. Spoon over a layer of the jam mixture and top with whipped cream.