Chocolate Panna Cotta
A creamy and rich chocolate panna cotta with peppermint and crushed candy canes! This recipe is easy to follow and makes the best chocolate Panna cotta!
Servings: 6 people
Cost: $10
Ingredients
- 1 cup whole milk
- 3 cups heaving whipping cream
- 6 ounces bittersweet chocolate chopped
- 1/4 tsp salt
- 1/2 tsp peppermint extract or vanilla extract
- 3 tsp unflavored gelatin
Instructions
- Pour milk and heavy cream into a saucepan.
- Sprinkle with gelatin and then set aside for ten minutes.
- Heat on medium heat for about 7 minutes until it reaches 135 degrees. I brought mine to a boil for a minute too.
- Remove from heat and then add chocolatey, salt and extract and stir until chocolate is melted.
- Place 6 ramekins on a baking sheet and pour the cream into them.
- Refrigerate about 4 hours until it’s a custard consistency.
- Then, garnish with crushed candy canes
Notes
- Use Quality Chocolate: Choose dark chocolate with at least 60% cocoa for the best flavor.
- Bloom Gelatin Properly: Sprinkle gelatin over cold water and let it sit for 5 minutes.
- Avoid Boiling: Gently heat the cream mixture - boiling can affect the texture.
- Strain for Smoothness: Use a fine-mesh sieve to remove any lumps.
- Peppermint Twist: Start with 1/4 teaspoon peppermint extract; add more if desired.
- Chill Thoroughly: Let it set for at least 4 hours or overnight.
Nutrition
Serving: 6g | Calories: 600kcal | Carbohydrates: 20g | Protein: 5g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 169mg | Sodium: 162mg | Potassium: 304mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1829IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg
