Panna Cotta is one of those great desserts that you can make ahead of time. It's so quick and easy and can be served in any pretty glass. When I make this recipe, I always have some mixture left over and I pour the extra into small ramekins. You can also pour this into coffee cups or espresso cups for a really fun presentation.

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Name: chocolate penna cotta
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 11/2 cups Whole milk; 4 teaspoons unflavoured powdered gelatin; 41/5 cups Heavy cream; 2-4 tablespoons good quality cocoa powder; 3/4 cup Sugar; pinch salt

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INGREDIENTS

11/2 cups Whole milk
4 teaspoons unflavoured powdered gelatin
41/5 cups Heavy cream
2-4 tablespoons good quality cocoa powder
3/4 cup Sugar
pinch salt
chocolate and white chocolate bars ; for garnish

Servings

INSTRUCTIONS

Put the milk in a medium saucepan and sprinkle the gelatin over the milk. Let it stand for about 5 minutes to soften. Turn heat to medium and stir milk just until the gelatin dissolves.

Add the cream, sugar and salt. Whisk in the cocoa powder until you get the amount of chocolate you like. Whisk over low heat until the sugar completely dissolves, just a few minutes.

Remove from the heat and let cool completely. (I pour the mixture into a 6-cup Pyrex to cool.) Stir mixture frequently during cooling to prevent skin from forming. Pour the cream mixture into 6 martini glasses or into a dozen small ramekins.

Cover and refrigerate. Chill until set.

With a vegetable peeler, shave small chocolate curls from each of the chocolate bars onto the panna cotta.

Can be made the day before.

NOTES

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chocolate penna cotta

11/2 cups Whole milk
4 teaspoons unflavoured powdered gelatin
41/5 cups Heavy cream
2-4 tablespoons good quality cocoa powder
3/4 cup Sugar
 pinch salt
 chocolate and white chocolate bars for garnish

Put the milk in a medium saucepan and sprinkle the gelatin over the milk. Let it stand for about 5 minutes to soften. Turn heat to medium and stir milk just until the gelatin dissolves.

Add the cream, sugar and salt. Whisk in the cocoa powder until you get the amount of chocolate you like. Whisk over low heat until the sugar completely dissolves, just a few minutes.

Cover and refrigerate. Chill until set.

With a vegetable peeler, shave small chocolate curls from each of the chocolate bars onto the panna cotta.

Can be made the day before.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 6 Servings

Calories: 690
Calories from Fat: 553 (80%)

Amt Per Serving		% DV

	Total Fat 61.4g	82 %
	Saturated Fat 38g	190 %
	Monounsaturated Fat 17.6g
	Polyunsanturated Fat 2.3g
Cholesterol 225.6mg		69 %
Sodium 76mg		3 %
Potassium 163.5mg		4 %
Total Carbohydrate 32.8g		10 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 31.5g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 690

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