Chocolate Panna Cotta

AuthorMelissa Harvey
Chocolate Panna Cotta with Coffee Gelee
Yields1 Serving
Ingredients
For Chocolate Layer:
 1 cup whole milk
 1 tbsp (1/4 oz.) unflavored powdered gelatin
 2 cups whipping cream
 ½ cup granulated sugar
 ¾ cup bittersweet chocolate
 ½ tsp vanilla extract
For Hazelnut Coffee Gelée :
 2 cups good quality brewed hazelnut coffee
 ¼ cup hot water plus 2 T. cold water
 ½ cup granulated sugar
 1 ½ tsp (1/8 oz.) unflavored powdered gelatin
 2 tsp vanilla extract
Directions
For Chocolate Layer:
1

Pour milk into small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

2

Place a medium saucepan over medium heat, stir in cream, sugar, and vanilla. Bring to a low boil. Add chocolate and whisk until melted. Whisk the gelatin mixture into chocolate mixture until gelatin has dissolved.

3

Transfer to nice glasses for serving. (I used martini glasses.) Chill for 2-3 hours before adding Coffee Gelée .

For Coffee Gelée :
4

In a small bowl, sprinkle gelatin over 2 T. cold water. Set aside for about 2 minutes.

5

In a small saucepan over medium heat, combine sugar and 1/4 cup hot water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Add coffee and vanilla. Add gelatin mixture and stir until gelatin dissolves. Let mixture cool until it reaches room temperature.

6

Remove Chocolate Panna Cotta from refrigerator after it has chilled for at least two hours or until top is set. Pour room temperature Coffee Gelée over the top.

7

Return to the refrigerator for 4-6 hours. Garnish with whipped cream before serving.

Category,

Ingredients

Ingredients
For Chocolate Layer:
 1 cup whole milk
 1 tbsp (1/4 oz.) unflavored powdered gelatin
 2 cups whipping cream
 ½ cup granulated sugar
 ¾ cup bittersweet chocolate
 ½ tsp vanilla extract
For Hazelnut Coffee Gelée :
 2 cups good quality brewed hazelnut coffee
 ¼ cup hot water plus 2 T. cold water
 ½ cup granulated sugar
 1 ½ tsp (1/8 oz.) unflavored powdered gelatin
 2 tsp vanilla extract

Directions

Directions
For Chocolate Layer:
1

Pour milk into small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

2

Place a medium saucepan over medium heat, stir in cream, sugar, and vanilla. Bring to a low boil. Add chocolate and whisk until melted. Whisk the gelatin mixture into chocolate mixture until gelatin has dissolved.

3

Transfer to nice glasses for serving. (I used martini glasses.) Chill for 2-3 hours before adding Coffee Gelée .

For Coffee Gelée :
4

In a small bowl, sprinkle gelatin over 2 T. cold water. Set aside for about 2 minutes.

5

In a small saucepan over medium heat, combine sugar and 1/4 cup hot water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Add coffee and vanilla. Add gelatin mixture and stir until gelatin dissolves. Let mixture cool until it reaches room temperature.

6

Remove Chocolate Panna Cotta from refrigerator after it has chilled for at least two hours or until top is set. Pour room temperature Coffee Gelée over the top.

7

Return to the refrigerator for 4-6 hours. Garnish with whipped cream before serving.

Chocolate Panna Cotta
IngredientsDirections