Milk Chocolate Panna Cotta Recipes

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MILK CHOCOLATE PANNA COTTA



Milk Chocolate Panna Cotta image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1 cup milk
1 package (2 teaspoons) unflavored gelatin
2 cups heavy cream
1/4 cup sugar
1 pound milk chocolate, finely chopped
2 teaspoons pure vanilla extract
Sweetened whipped cream, for serving (optional)
Edible gold dust, for garnishing (optional)

Steps:

  • Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
  • Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
  • To serve, top with whipped cream and sprinkle with edible gold dust, if desired.

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

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!

INDIVIDUAL CHOCOLATE "PANNA COTTAS"



Individual Chocolate

These creamy gelatins are made with reduced-fat cream cheese and skim milk in place of the traditional heavy cream -- but with a bit of semisweet chocolate, they still taste decadent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h20m

Number Of Ingredients 7

1 1/2 teaspoons unflavored gelatin
1 1/2 cups fat-free (skim) milk
3 tablespoons sugar
3 ounces semisweet chocolate, broken into pieces
3 ounces reduced-fat bar cream cheese, room temperature
Pinch salt
Reduced-fat sour cream, for serving (optional)

Steps:

  • In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand until gelatin softens, about 5 minutes. Cook over low, stirring until gelatin has dissolved (it will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining cup of milk; cook over low until warm (do not boil), about 2 minutes. Remove from heat.
  • Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a rubber spatula, stir until uniform in color. Pour cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among 4 small glasses; refrigerate until firm, at least 2 hours. Serve topped with sour cream, if desired.

Nutrition Facts : Calories 231 g, Fat 11 g, Fiber 1 g, Protein 8 g

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