Chocolate and Espresso Panna Cotta

Chocolate and Espresso Panna Cotta

chocolate-espresso-panna-cottaAuthor note: One lovely aspect of this dessert is how the espresso settles to the bottom of the bowls for a nice smooth espresso layer.

4 cups heavy cream (1 quart)

¾ cups granulated sugar

1 tablespoon gelatin (a little less than two packages)

1 teaspoon vanilla extract

2 tablespoons instant espresso powder

2 tablespoons dark chocolate cocoa powder (or a preferred chocolate)

vanilla bean whipped cream, for topping (click here for recipe)

  1. Pour the cream into a large pan. Then, sprinkle the gelatin on top of the cream. Do not stir. Let it dissolve for 10 minutes.
  2. Next, place the pan on the stove-top and turn the heat to medium. Begin to stir the mixture.
  3. Once the cream is warm, add the sugar, vanilla extract, espresso powder and cocoa powder. Do not let the mixture boil.
  4. Continually stir the cream until the gelatin, espresso and cocoa powder dissolves completely. It will look clumpy at first, but do not fear. Continue to stir until the cream is smooth.
  5. Pour the cooked cream through a fine sieve over a large bowl (the sieve is to catch bits of cocoa powder that did not dissolve properly). Ladle the panna cotta into individual 8 oz. ramekins or keep in the bowl. Cover and refrigerate at least four to six hours before serving.
  6. Once the panna cotta is set, serve cold and top with vanilla bean whipped cream.

One thought on “Chocolate and Espresso Panna Cotta

  1. Pingback: A Pleasant Little Announcement | The Dallas Morning News | a pleasant little kitchen

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