Chocolate Panna Cotta

Last Updated on December 13, 2024

Chocolate version of the famous Italian dessert made of cooked cream, chocolate and other ingredients.

Ingredients:

Rule for 4 servings: 500 ml cream 100 g dark chocolate 60% 50 g of icing sugar 2 tsp finely ground gelatin 2 teaspoons water raspberries, blueberries or other seasonal fruit for garnish sunflower oil to grease the molds 120 ml panna cotta molds or cups

Procedure:

1. Stir the gelatine in about 2 tablespoons of water, let it stand for about 5 minutes, or until the gelatine has absorbed all the water
2. Pour the cream into a saucepan, heat it gently over a medium heat source, add the sugar and broken chocolate and bring to the boil, stirring constantly, remove from the heat, add the gelatine and stir to absorb
3. Pour the mixture into four panna cotta moulds or 120ml mugs lightly greased with oil will suffice
4. Leave in the fridge for 5-
6 hours to set
5. About 10 minutes before serving, take the dessert out of the fridge, dump it out and decorate with raspberries and blueberries or other seasonal fruits.