Dark Chocolate Caramel Panna Cotta

Dark Chocolate Caramel Panna Cotta
SERVINGS
12
PREP TIME
30 mins
TOTAL TIME
1 hr 30 mins
Ingredients
  • 1/4  cup whipping cream
  • 1/4  cup unsalted butter
  • 1/3  cup packed brown sugar
  • 1   tablespoon light-color corn syrup
  • 1/2  teaspoon vanilla extract
  • 1 1/2  tablespoons water
  • 1   teaspoon unflavored gelatin
  • 1   cup whipping cream
  • 1/4  cup granulated sugar
  • 1   cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 1/3  cup sour cream
  • 1/4  cup whipping cream
  • 1   tablespoon powdered sugar
  • 3   Ghirardelli Milk & Caramel SQUARES™ Chocolates, cut into pieces* (optional)
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Directions
1. 
For caramel, in a medium heavy saucepan, stir together the 1/4 cup whipping cream, the butter, brown sugar, and corn syrup. Bring to a boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 2 minutes more. Remove from heat; stir in vanilla. Set aside while preparing chocolate mixture.
2. 
Place water in a small bowl. Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.
3. 
For chocolate mixture, in a medium saucepan, combine the 1 cup whipping cream and the granulated sugar. Heat over medium-low heat until the mixture almost comes to a boil. Remove from heat. Add softened gelatin; stir until it dissolves. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Let stand for 5 minutes. Stir to mix in chocolate. Whisk in sour cream.
4. 
Fill twelve 2-ounce shot glasses, ramekins, or other small dessert dishes 1/3 to 1/2 full of chocolate mixture. Chill for 20 minutes or until just set. Divide caramel evenly among the glasses; chill for 15 minutes. Spoon on or pour in the remaining chocolate mixture. Chill for at least 30 minutes.
5. 
In a small bowl, beat the 1/4 cup whipping cream and the powdered sugar until soft peaks form (tips curl). To serve, top each panna cotta with a dollop of whipped cream, and, if desired, a piece of Ghirardelli Milk & Caramel SQUARES™ Chocolate.

Tip

  • *

    For easier cutting, place Ghirardelli Dark & Raspberry SQUARES™ Chocolates in a single layer on a baking sheet. Freeze for at least 30 minutes. Using a sharp knife, cut squares into quarters.

nutrition information

Per Serving: cal. (kcal) 272, Fat, total (g) 22, chol. (mg) 54, sat. fat (g) 13, carb. (g) 21, fiber (g) 1, sugar (g) 17, pro. (g) 2, vit. A (IU) 583.08, vit. C (mg) 0, sodium (mg) 19, calcium (mg) 30.29, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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