Dark Chocolate Panna Cotta

 

Dark Chocolate Panna Cotta

Servings 8

Ingredients
  

For the Panna Cotta:

  • 2 cups Whole Milk
  • 3 teaspoons Gelatin
  • ½ cup Heavy Cream
  • 3 ounces 64% French Dark Chocolate
  • 3 tablespoons Cocoa Powder
  • cup Sugar
  • 6 ounces Mascarpone (Cream Cheese will also work)
  • Zest of ½ Orange

For the Strawberry Sauce:

  • 2 cups Fresh Strawberries
  • ¼ cup Sugar (if needed)
  • 2 tablespoons Grand Marnier liqueur (or your favorite Orange liqueur)

Instructions
 

For the Panna Cotta:

  • In a small glass bowl, add the gelatin, top with ¼ cup of milk, mix and let it rest for a few minutes while you prepare the rest of the recipe. 
  • In a sauce pan heat 1cup milk and the cream and bring to a boil.
  • In a glass bowl add the cocoa powder and add the remaining ¾ cup of milk GRADUALLY and mix well until the cocoa power is well incorporated.
  • In your sauce pan with the hot cream/milk mixture add the mascarpone cheese, cocoa powder mixture, sugar, bloomed gelatin and chocolate.  Use your immersion blender if necessary to make sure the mixture is very very smooth.  Add the orange zest at the last minute.
  • Spray your glass ramekins with a very thin layer of non-stick spray.  Divide the Panna Cotta mixture equally between the ramekins, and refrigerate until the mixture is completely set.  It could take about 3 to 5 hours minimum.  It’s better to prepare it the night before.

For the Strawberry Sauce:

  • Clean and chop the berries roughly and add sugar, orange liquor and zest. Let them macerate for at least 2 hours.  Test a couple of strawberries to make sure they are sweet enough.  If they are not, add more sugar. If they are too sweet, add some lemon juice. Puree in the blender into a smooth sauce.

Notes

For the Zester - click here
For the Glass Ramekins - click here

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