Chocolate Panna Cotta
Indulge in the silky richness of this chocolate panna cotta, a luxurious dessert that perfectly marries the creaminess of mascarpone with the decadence of bittersweet chocolate. Delight your taste buds with each velvety spoonful of this elegant treat that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 1/2 cups heavy cream
- 1 1/4 tsp. plain gelatin
- 1/4 cup mascarpone cheese or additional
- heavy cream
- 2 Tbs. sugar
- Pinch of salt
- 2 oz. bittersweet or semisweet chocolate,
- finely chopped
Instructions
- Coat four 5-oz. ramekins or 6-oz. custard cups lightly with flavorless oil.
- Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
- Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.
- Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.
- Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
- To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.
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