Dark Chocolate Panna Cotta
shared by Jennifer
Details:
-
PT5M
- Prep Time: 5 Minutes PT20M
- Cook Time: 20 Minutes PT25M
- Total Time: 25 Minutes
- Difficulty: Intermediate
- Serves: 2 people
- Cuisine: American
Place water in a small bowl, and sprinkle gelatin evenly over water. Let stand until softened, about 5 minutes. In a small saucepan, heat milk, vanilla bea
Ingredients:
- 2 tablespoons water for gelatin
- 2 teaspoons powdered gelatin, unflavored
- ¾ cup whole milk
- 1 vanilla bean, split lengthwise, seeds scraped
- ½ teaspoon salt
- 4 ½ ounces Valrhona Grand Cru Dark Baking Chocolate Guanaja 70%
- 2 tablespoons plus 1 ½ teaspoon whipping cream
Directions:
- Place water in a small bowl, and sprinkle gelatin evenly over water. Let stand until softened, about 5 minutes.
- In a small saucepan, heat milk, vanilla bean and seeds, salt, adding softened gelatin.
- In a medium bowl, melt Valrhona chocolate over a bain marie. Don’t allow steam or water to mix with the chocolate.
- When melted, remove bowl and pour hot milk mixture over chocolate. Emulsify with a hand blender, being careful not to splash.
- Add cream and gently mix until just incorporated. Let cool, then pour into serving glasses or ramekins, and chill overnight.