If you like chocolate in the form of puddings, this nice and easy panna cotta recipe might be the right one for you...
My son and I made this panna cotta several times and always like to make these in this less guilty version. We have replaced cream with evaporated milk and yet they are still creamy enough for us to enjoy. Overall, they are rich in its chocolate taste but not too heavy at all to eat.
|Our less guilty dark chocolate panna cotta... so simple and delicious!|
|How we made our chocolate panna cotta|
|See how smooth and light the texture is... Yum!|
Here's the recipe from Donna Hay Magazine Issue 63 Winter 2012.
(with my modification in blue)
1/4 cup (60ml) water (replaced with extra evaporated milk)
2 tsp gelatine powder (replaced with 3 gelatine leaves, about 12g in total)
3 cups (750ml) single (pouring) cream (replaced with evaporated milk)
1 cup (160g) icing sugar, sifted (reduced to 100g)
200g 70% cocoa chocolate, chopped
fresh raspberries, to serve (or strawberries)
Place the water in a bowl, sprinkle over the gelatine and set aside until the gelatine is dissolved. (For gelatine leaves, they need to be pre-soaked in water. Excess water is removed from them by gently squeezing them before addition.)
Place the cream, sugar and chocolate in a saucepan over high heat and cook, whisking, for 8-10 min or until mixture comes to the boil. Remove from the heat, add the gelatine and stir until melted and smooth. Strain into 8 x 1/2 cup-capacity (125ml) lightly greased moulds or glasses.
Refrigerate for 4 hours or until firm. Serve the chilled panna cottas with raspberries (or strawberries). Makes 8.
Note: Using half amount of this recipe, I have made 3 glasses of panna cotta for 3 hungry tumnmies to enjoy. Cheers!
Enjoy the treat.
Please support me and like me at Facebook.