Chocolate Panna Cotta

Mom wanted a fruit dessert for our small Super Bowl party. We made Chocolate Panna Cotta, and topped it with some fresh raspberries.

Ingredients:

Panna Cotta:

• 2.25 teaspoons powdered gelatin (1 packet)
• 1.5 tablespoons water (or use 2 teaspoons from milk below)
• 3 cups half and half (I used 2 cups, + 1 cup of milk)
• 4.5 tablespoons granulated sugar
• 1 rounded tablespoon corn starch
• 1/2 teaspoon vanilla
• 3.75 ounces chocolate, melted (I used semisweet chocolate chips)
  

Topping:

• fresh raspberries
  

 

Instructions:

1. In a small saucepan add cold water (milk) and sprinkle the gelatin on top, let stand for a few minutes. 
2. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
3. Melt chocolate either in 30 second bursts in the microwave, stir until smooth.
4. In a large saucepan, heat the cream, sugar, vanilla, and corn starch on medium heat until very hot (but do not boil)
5. Immediately remove the pot from the heat. 
6. Stir the gelatin mix to the cream mix, then stir in the melted chocolate and combine well.  Let sit for 5-7 minutes, stir, and let cool.
7. Either pour into 2-4 glasses or a 4 cup bowl, and refrigerate for at least 8 hours or over night.

 

Carole's Notes:

Mom really liked this! Glenn and  I thought it was very nice as well. It had a nice milk chocolate flavor.

The recipe is lightly adapted from https://anitalianinmykitchen.com/chocolate-panna-cotta/