Dark Chocolate Panna Cotta Recipes

DARK CHOCOLATE PANNA COTTA

Dark Chocolate Panna Cotta image

Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. -Susan Asanovic, Wilton, Connecticut

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 can (14 ounces) whole-berry cranberry sauce
5 tablespoons raspberry liqueur, divided
1 envelope unflavored gelatin
1 cup cold 2% milk
4 ounces 53% cacao dark baking chocolate, chopped
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Optional: Fresh raspberries and mint leaves

Steps:

Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside., In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth., Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight. , In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving., Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.

Nutrition Facts : Calories 397 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 81mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

SILKY, CREAMY CHOCOLATE PANNA COTTA

Silky, Creamy Chocolate Panna Cotta image

Provided by Food Network

Categories dessert

Time 6h20m

Yield About 6 servings

Number Of Ingredients 8

Ingredients

One 1/4 ounce packet unflavored gelatin
1 1/2 cups whole milk
1 1/2 cups half and half
1/2 cup sugar
1/4 cup semisweet chocolate chips
1 tablespoon pure vanilla extract
Whipped cream, for serving
Chocolate shavings, for serving

Steps:

Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
To serve, top the panna cottas with whipped cream and chocolate shavings.
Serve and enjoy!

CHOCOLATE PANNA COTTA

Chocolate Panna Cotta image

This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.

Provided by Studentchef

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon unflavored gelatin
3 tablespoons milk
2 cups 15% cream
1/2 cup white sugar
1/4 cup grated dark chocolate

Steps:

Sprinkle gelatine in milk snd allow to soften for ten minutes.
Heat cream with sugar. Add chocolate and stir until it is dissolved.
Remove from stove add softened gelatine and stir.
Por mixture into coffee cups and place in fridge for 2 hours to set.

WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE

White Chocolate Panna Cotta With Dark Chocolate Sauce image

Delicate & cool with two kinds of chocolate for an easy but elegant & satisfying dessert. From those talented folks at Southern Living. Panna cotta needs to chill 24 hours before serving. I like to make in ramekins & invert the panna cotta onto serving plates in puddle of warm dark chocolate sauce. Make the dark chocolate sauce shortly before serving & drizzle it on the cold panna cottas immediately before serving. Garnish with mint sprigs if you want to gild the lily.

Provided by Busters friend

Categories Gelatin

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 ounce unflavored gelatin
1 1/2 cups milk, divided
1 cup whipping cream
1/2 cup white chocolate chips
1/4 cup sugar
3 ounces dark baking chocolate, bar chopped
3/4 cup heavy cream

Steps:

For Panna Cotta:.
Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
Stir in remaining 1 1/4 cups milk.
Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
For Dark Chocolate Sauce:.
Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.

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