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Chocolate panacota

Chocolate Panna Cotta

This dessert is a great stand-in for a cake on a holiday table. I made this panna cotta from a book by Yulia Vysotskaya that I won at an event in Moscow. I did have to swap a couple of ingredients on the fly, though — the original calls for sugar and soft cream cheese. I was out of cream cheese (the family had quietly polished it off the day before), so I decided to use plain sweetened condensed milk instead — the texture is very similar. And since the condensed milk is already sweet, I left the sugar out entirely. It turned out delicious.

Maria

Recipe author

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Composition / ingredients

Servings:

Cream (heavy, 33% fat)

300

Dark chocolate (or bittersweet)

Gelatin (I used sheets)

Condensed milk

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 7 g

Fats 49 % 23 g

Carbohydrates 36 % 17 g

363 kcal

GI: 12 / 0 / 88

Cooking method

Step 1:

Gather your ingredients. For chocolate panna cotta you'll need: cream, dark or bittersweet chocolate, condensed milk, butter, and gelatin (sheets or powder).
Step 2:

If using powdered gelatin, pour 100 ml of the cream over it and let it bloom for 10–15 minutes. If using sheet gelatin, cover it with a little water and let it soften the same way.
Step 3:

For powdered gelatin: pour the remaining cream into a saucepan and add the condensed milk. Set it over the heat and bring it nearly to a boil, stirring — but don't let it boil. For sheet gelatin: pour all the cream into the saucepan.
Step 4:

For powdered gelatin: add the bloomed gelatin to the warm cream and stir until fully dissolved. For sheet gelatin: lift it out of the water, squeeze it out, add it to the cream, and stir until fully dissolved.
Step 5:

Break the chocolate into small pieces. Pour the hot cream-and-gelatin mixture over the chocolate and whisk until the chocolate is completely melted and smooth.
Step 6:

Butter the molds or dessert cups.
Step 7:

Pour the chocolate cream mixture into the buttered molds or cups.
Step 8:

Cover them with plastic wrap and refrigerate the panna cotta for 5–8 hours.
Step 9:

Turn the set panna cotta out onto small plates, dust with cocoa, garnish with mint, and serve. Enjoy!

You can make panna cotta in individual portions in small molds, or as one large dessert that you cut into pieces after chilling. You can even make mini pastries by laying a piece of ready-made sponge cake in the bottom of a springform pan and pouring the cream mixture over it.