I’m sharing an amazingly indulgent chocolate dessert today, which is going to satiate all your chocolate cravings at least for sometime. The delicious, silky smooth chocolate panna cotta, it is! The last time when I made panna cotta, it was espresso panna cotta. Oh! how I love coffee in my desserts, so much more than enything else. Tiramisu, the classic Italian dessert which is one of my favorites, or just a nice big scoop of addictive homemade coffee ice cream. Could life be any better than this? I believe no! And my love for anything seriously dark chocolate is second to none. So you see, how interestingly I have chosen my two of the favorites. And both these flavores keep coming back to this space, time and again. Truly speaking, that happens every time, I am in mood of having some indulgent treat. I go for either of them blindly, or sometimes, both of them together too.
- 2 cups low fat cream
- 1 tbsp unsweetened cocoa powder
- 100 gm dark chocolate (minimum 70% cocoa), chopped
- 1/4 cup sugar
- 1/4 cup cold milk
- 2 tsp gelatin powder
- 1 tsp vanilla extract
- Pour the milk in a small bowl. Sprinkle gelatin powder over milk and let the gelatin to dissolve into the milk for 5 minutes.
- Meanwhile, in a saucepan heat the cream, cocoa powder, sugar for 5 minutes, until it starts to boil.
- Stir in the chopped chocolate, vanilla extract and dissolved gelatin and milk mixture and stir thoroughly to remove any gelatin lumps. Let it stand for about 10 minutes.
- Stir the mixture again to combine everything together. Pour into serving bowls or fluted glasses.
- Let the bowls stand in fridge for 3 to 4 hours, before serving.
I wonder why you don’t see more chocolate panna cotta? I mean, what’s not to like? I’m definitely going to try this – sounds divine…