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Deborah

Deborah Dana
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Recipe

Panna Cotta Chocolate

30 mins
Low
25
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This delicious dessert, panna cotta, is a dessert based on cream, gelatin and milk with an intense chocolate and coffee flavor.
Learn more about Deborah Dana

Ingredients

8 portions
  • 200 milliliters fresh cream
  • 200 grams bittersweet chocolate
  • 4 tablespoons espresso coffee
  • 2 envelopes unflavored gelatin
  • 200 milliliters whole milk
  • 6 tablespoons sugar

Preparation

In a medium saucepan over medium heat, boil the milk, cream and sugar.
In a deep bowl dissolve the gelatin in water at the same time. Add the gelatin and coffee to the milk mixture and mix until all the lumps of the gelatin are dissolved.
Remove from heat and allow to cool to room temperature.
In a saucepan in a bain-marie, melt the chocolate and add to the milk and cream base with a spoon. Mix well.
Put the mixture in 8 containers for flan or glass and cover with a plastic film.
Put the containers in the refrigerator for 3 hours or until they set well and serve.

PRESENTATION

Unmold the panna cota and serve on a plate decorated with chocolate syrup.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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