Thursday, March 27, 2014

Chocolate Panna Cotta

I was clearing my 'pantry' and found a pack of leftover (couverture) chocolate chips. I decided to clear it by making dessert. You don't have to use couverture chocolate chips. Just get some good dark chocolate. I wouldn't recommend you using milk chocolate. It won't taste good.

I made a bad decision to make it in mold that need to unmold for serving. As weather was so hot, it started melthing fast the minute it's out of the mold. I should have use cups instead so the cold cup can helps keep it cool.

If you are going to make this, please take note of the above. If you want to use mold, make it on a cool day or risk having it melted before you finish it. ;)

  • 200g Dark Chocolate, chopped if not in chips/bits form
  • 200g Whipping Cream
  • 300g Fresh Milk
  • 100g Caster Sugar
  • 15g Gelatin

How to do it:
  1. Combine cream and milk into a pot and bring to a simmer.
  2. Add in the chocolate and stir to completely melt it.
  3. Add in the sugar and make sure it is dissolved.
  4. Sprinkle the gelatin and gently stir to melt gelatin completely.
  5. Sieve the mixture into cups or molds.
  6. Chill in fridge till set.
  7. Serve chilled.

  • If you wish to un-mold the panna cotta, just have a bowl of hot water ready.
  • Sit the mold in the hot water for a few second. This helps melt the edge so the panna cotta will not stick to the mold.
  • Turn it over to a serving bowl to let it drop.

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