Chocolate Panna Cotta
Recipe from Family Circle

Panna Cotta is an Italian dessert made with an eggless custard and served cold. Gelatin is added to help set up this foolproof chocolate dessert.


Chocolate Panna Cotta

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Ingredients
  • 1/4  cup
    milk
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  • 1  teaspoon
    unflavored powdered gelatin
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  • 2/3  cup
    half-and-half
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  • 2  tablespoons
    sugar
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  • 2-1/2  teaspoons
    finely chopped semisweet chocolate
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  • 1/4  teaspoon
    vanilla extract
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  •  
    Pinch salt
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Directions
1.
Place milk in a small saucepan; sprinkle with gelatin and let stand for 5 minutes. Stir over medium heat 2 to 3 minutes just until gelatin dissolves; do not let milk boil.
2.
Add half-and-half, sugar, chocolate, vanilla and salt, and whisk constantly over medium-high heat 4 to 5 minutes or until sugar dissolves and chocolate has melted. Remove from heat and cool slightly. Pour into an 8-ounce ramekin and chill overnight.
3.
To serve, dip ramekin into bowl of hot water for about 30 seconds, then invert onto serving plate, shaking ramekin gently if necessary to remove.
Nutrition information
Calories 227, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 34 mg, Sodium 196 mg, Carbohydrate 22 g, Fiber 0 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Vanilla-Kirsch Panna Cotta with Cherry Compote
Vanilla-Kirsch Panna Cotta with Cherry Compote

These panna cottas (Italian for cooked cream) are smooth, light and mild molded desserts set off by a bright, intensely flavored cherry compote. The recipe calls for a vanilla bean, which yields the best flavor, but you can use extra vanilla extract instead; just be sure it's top quality. The compote is also delicious spooned over slices of angel food cake or scoops of vanilla frozen yogurt. Recipe by Nancy Baggett.

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