• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Oui, Chef

Fare for the family table

  • Home
  • About Me
  • Recipes
  • Links
  • Contact

Bittersweet Chocolate Panna Cotta

November 22, 2013 By Steve Dunn Leave a Comment

Panna cotta - Blog 3461

Desserts don't get much easier or more rewarding than this one.  With hardly any work at all and just a few ingredients you can have this restaurant quality treat on your table tonight.  Hands-on time to craft this dynamite pudding is no more than 15-20 minutes, though you do need to plan for cooling-in-the-fridge time to set the panna cotta before serving.  Two hours is probably enough.

When you have so few ingredients in a recipe the quality of each takes on more importance, this is especially true of the chocolate in this dessert.  I used Valrhona Guanaja (70% cocoa solids) here and was VERY happy with the results.  Whatever you do, don't just go off and melt Hershey's chips when making this, search out a high quality chocolate like Valrhona, Callebaut or El Rey, it'll be worth the effort (and expense), I promise.

There's gonna be lots of love flowing your way when you serve this up, be prepared for it.

Cheers (and you're welcome) – Steve

Bittersweet Chocolate Panna Cotta

by: Steve Dunn
notes: Serves 6
yield:
Cooking ModePrint Recipe

Ingredients

  • 9 ounces bittersweet chocolate (70% cocoa or higher)
  • 1 leaf of gelatin
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup superfine sugar

Instructions

  • Finely chop the chocolate and place it in a large heat-proof bowl.
  • Place the gelatin sheet in a bowl of cool water to rehydrate, 5-10 minutes.
  • Combine the cream, milk and sugar in a medium saucepan and heat over medium heat until boiling, whisking frequently.  
  • Pull the pan from the heat, then remove the gelatin from the water.  Squeeze and excess water from the gelatin then drop it in the hot cream and whisk to incorporate.  When fully dissolved, pour the hot cream over the chocolate and gently whisk until all the chocolate has melted and you are left with a smooth, glossy chocolate cream.  If you don't happen to have sheet gelatin in the house, take about 2 tablespoons of the milk and put it into a small bowl.  Sprinkle 1 teaspoon of gelatin powder on top of the milk and let it sit for 5-10 minutes.  After the pan of cream, sugar and milk has been boiled and removed from the heat, add the milk-gelatin mix to it , whisk to dissolve and proceed with the recipe as indicated for leaf gelatin.
  • Pour through a fine meshed strainer into a large serving bowl, or alternatively into a large liquid measuring cup to facilitate pouring into 6 individual ramekins.
  • Place the large bowl, or individual ramekin into the fridge to set the panna cotta for 2-4 hours.
  • Remove the puddings from the fridge 1 hour before serving to allow them to come to room temperature.  Serve each topped with a dollop of whipped cream, if desired.
Like Google +1 Retweet

Filed Under: Desserts

« Garlicky Chicken with Lemon-Anchovy Sauce
Bistro Roast Chicken »
blog comments powered by Disqus

Primary Sidebar

About Me

About Me

I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

Read More »

Archives

Categories

Oui Tweets

  • Just posted a photo @ Plymouth, Massachusetts https://t.co/QqzkhoQUFH January 20, 2021 11:37 pm
  • Today’s creation-Parisienne Gnocchi with olives, tomatoes, thyme, arugula, and lemon. It needs some tweaking but it… https://t.co/G13UcVklDX January 19, 2021 7:54 pm
  • Today I’m enjoying my French Gnocchi on a bed of basil pistou to which I’ve added some lemon juice, zest, and ancho… https://t.co/nUxGFWTI1A January 15, 2021 7:46 pm
  • Just posted a photo https://t.co/kJqHO1NIGT January 15, 2021 1:07 am
my foodgawker gallery
No Kid Hungry

Footer

Copyright © 2021 · This work by Steven Dunn is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Permissions beyond the scope of this license may be available at ouichefnetwork.com/oui_chef.