Chocolate Panna Cotta

I, like every other normal human being out there, loves chocolate. (If you don’t like chocolate, I don’t know if we can be friends.) I love my chocolate very dark, very rich, very smooth. Sometimes cake is good but there are those days when all I want is a soft, refreshing taste of chocolate that’s super dark but super light.

Doesn’t make any sense? That’s where panna cotta comes in.

I can’t tell you the traditional definition of panna cotta but in my own words, I like to think of it as Milk Jelly. It’s main composition is milk/cream, gelatin & sugar! If that’s not Milk Jelly, I don’t know what is.

And being so neutral, it’s the best vehicle to stretch out a little bit of dark chocolate into a deceptively sophisticated & luxurious dessert!
Chocolate Panna Cotta 1

The gelatin powder needs to bloom before it can be used.
Chocolate Panna Cotta 2

Instead of just regular cream, I used coconut milk! That explains the colour of the milk.
Chocolate Panna Cotta 3

So little actual hands on work.
Chocolate Panna Cotta 4

Just keep stirring for a while longer until it all comes together.
Chocolate Panna Cotta 5

Finally, the gelatinous milk solution!
Chocolate Panna Cotta 6

This is after overnight refrigeration. It’s cold, soft & kinda custardy in appearance. Without the need to mess with eggs and all that finicky stuff.
Chocolate Panna Cotta 7

I’m not very smart. Took be a while to turn it out because I was too lazy to run the bottom of the bowl in warm water. Don’t be me!
Chocolate Panna Cotta 8

This was velvety smooth! Like having cold chocolate truffles in panna cotta form.
Chocolate Panna Cotta 9

Ohhh… so chocolatey but so light! I’m so gonna try making other flavours. Any suggestions?

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Chocolate Panna Cotta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
  • 1 cup Milk
  • 2 tsp Gelatine Powder
  • 2 cups Coconut Milk
  • 2 tsp Vanilla Extract
  • 1 lbs (450 gms) Dark Chocolate, chopped
  • Vegetable Oil, for greasing
  • Strawberries & Chocolate Coated Rice Puffs, to serve
Steps
  1. Stir together the gelatine with milk & let stand for 5 min or so until the gelatine blooms.
  2. In a saucepan, pour coconut milk & vanilla extract over medium heat until lightly steaming but not yet simmering.
  3. Place chopped chocolate into a large bowl & pour the heated coconut milk over. Leave for 1 minute then whisk until chocolate has fully melted.
  4. Stir in bloomed gelatine & milk mixture until fully combined.
  5. Strain the mixture into a large bowl (or 6 ramekins) that has been lightly greased.
  6. Refrigerate for 4-6 hrs or overnight, until firm.
  7. Remove from the fridge 5 min before serving, then unmould and serve with strawberries or anything you prefer.

Recipe adapted from Martha Stewart

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