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Chocolate panna cotta on an aqua-green colour plate, two fresh tangerine slices and golden spoon.

Easy Chocolate Panna Cotta

Josefina Almond Yes
This is a super easy and simple recipe for a creamy and rich homemade chocolate panna cotta. This naturally gluten-free dessert is chocolaty and delicious! It pairs well with many toppings and is perfect for any occasion.
Prep Time 15 minutes
Resting time 4 hours
Total Time 12 hours 15 minutes
Course Desserts
Cuisine italian
Servings 5 ramekins

Ingredients
  

  • 1 and 1/2 cup heavy cream
  • 1 cup milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3.5 ounces dark chocolate (100gr) finely chopped
  • 2 teaspoons unflavored gelatine
  • 2 tablespoons water

Instructions
 

  • In a deep saucepan, heat the cream with the milk, sugar, and vanilla over medium heat. Stir until sugar dissolves. Bring just to a boil and reduce to minimum. Leave for 5 minutes, remove the pan from the heat, and let the temperature drop.
  • Melted the chocolate in the microwave or a double boiler.
  • In a very small bowl, sprinkle gelatin over water. Heat gelatin for 10 seconds in the microwave until gelatin is dissolved.  
  • Stir in the saucepan the gelatin and the chocolate.
  • Strain the mixture and divide it into cups, jars, or individual ramekins (1/2 cup ramekins).
  • Let it rest in the fridge for at least 4 hours, overnight is ideal, for a perfect consistency.
  • Serve the dessert. If using ramekins, to unmold, dip one at a time into a tiny bowl with warm water for a few seconds, and run a knife around the edge of each ramekin. Invert the plate and serve.
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