DARK CHOCOLATE PANNA COTTA
Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. -Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside., In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth., Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight. , In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving., Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.
Nutrition Facts : Calories 397 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 81mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE
Delicate & cool with two kinds of chocolate for an easy but elegant & satisfying dessert. From those talented folks at Southern Living. Panna cotta needs to chill 24 hours before serving. I like to make in ramekins & invert the panna cotta onto serving plates in puddle of warm dark chocolate sauce. Make the dark chocolate sauce shortly before serving & drizzle it on the cold panna cottas immediately before serving. Garnish with mint sprigs if you want to gild the lily.
Provided by Busters friend
Categories Gelatin
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For Panna Cotta:.
- Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
- Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
- Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
- Stir in remaining 1 1/4 cups milk.
- Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
- For Dark Chocolate Sauce:.
- Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
- Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.
WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE
Categories Dessert Bake Christmas Cocktail Party Easter Valentine's Day Wedding
Yield 4 - 6 servings
Number Of Ingredients 9
Steps:
- 1. Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.) 2. Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk. 3. Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. 1. Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Garnish, if desired.
DARK CHOCOLATE & CARAMEL PANNA COTTA
Steps:
- For caramel, in a medium heavy saucepan, stir together the 1/4 cup whipping cream, the butter, brown sugar, and corn syrup. Bring to a boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 2 minutes more. Remove from heat; stir in vanilla. Set aside while preparing chocolate mixture. 2. Place water in a small bowl. Sprinkle gelatin over the surface. Let stand for 5 minutes to soften. 3. For chocolate mixture, in a medium saucepan, combine the 1 cup whipping cream and the granulated sugar. Heat over medium-low heat until the mixture almost comes to a boil. Remove from heat. Add softened gelatin; stir until it dissolves. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Let stand for 5 minutes. Stir to mix in chocolate. Whisk in sour cream. 4. Fill twelve 2-ounce shot glasses, ramekins, or other small dessert dishes 1/3 to 1/2 full of chocolate mixture. Chill for 20 minutes or until just set. Divide caramel evenly among the glasses; chill for 15 minutes. Spoon on or pour in the remaining chocolate mixture. Chill for at least 30 minutes. 5. In a small bowl, beat the 1/4 cup whipping cream and the powdered sugar until soft peaks form (tips curl). To serve, top each shot glass with a dollop of whipped cream, and, If desired, a piece of Ghirardelli Milk & Caramel SQUARES (TM) Chocolate.
DARK CHOCOLATE CARAMEL PANNA COTTA
How to make Dark Chocolate Caramel Panna cotta
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- For caramel, in a medium heavy saucepan, stir together the 1/4 cup whipping cream, the butter, brown sugar, and corn syrup. Bring to a boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 2 additional minutes. Remove from heat; stir in vanilla. Set aside while preparing chocolate mixture.
- Place water in a small bowl. Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.
- For chocolate mixture, in a medium saucepan, combine the 1 cup whipping cream and the granulated sugar. Heat over medium-low heat until the mixture almost comes to a boil. Remove from heat. Add softened gelatin; stir until it dissolves. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Let stand for 5 minutes. Stir to mix in chocolate. Whisk in sour cream.
- Fill twelve 2-ounce shot glasses, ramekins, or other small dessert dishes 1/3 to 1/2 full of chocolate mixture. Chill for 20 minutes or until just set. Divide caramel evenly among the glasses; chill for 15 minutes. Spoon on or pour in the remaining chocolate mixture. Chill for at least 30 minutes.
- In a small bowl, beat the 1/4 cup whipping cream and the powdered sugar until soft peaks form (tips curl). To serve, top each panna cotta with a dollop of whipped cream, and, if desired, a piece of Ghirardelli Milk & Caramel SQUARES™ Chocolate.
- *Tip: For easier cutting, place Ghirardelli Milk & Caramel SQUARES™ Chocolate in a single layer on a baking sheet. Freeze for at least 30 minutes. Using a sharp knife, cut squares into quarters.
DARK CHOCOLATE CARAMEL PANNA COTTA
Number Of Ingredients 14
Steps:
- For caramel, in a medium heavy saucepan, stir together the ¼ cup whipping cream, the butter, brown sugar, and corn syrup. Bring to a boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 2 additional minutes. Remove from heat; stir in vanilla. Set aside while preparing chocolate mixture. Place water in a small bowl. Sprinkle gelatin over the surface. Let stand for 5 minutes to soften. For chocolate mixture, in a medium saucepan, combine the 1 cup whipping cream and the granulated sugar. Heat over medium-low heat until the mixture almost comes to a boil. Remove from heat. Add softened gelatin; stir until it dissolves. Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Let stand for 5 minutes. Stir to mix in chocolate. Whisk in sour cream. Fill twelve 2-ounce shot glasses, ramekins, or other small dessert dishes 1/3 to 1/2 full of chocolate mixture. Chill for 20 minutes or until just set. Divide caramel evenly among the glasses; chill for 15 minutes. Spoon on or pour in the remaining chocolate mixture. Chill for at least 30 minutes. In a small bowl, beat the 1/4 cup whipping cream and the powdered sugar until soft peaks form (tips curl). To serve, top each panna cotta with a dollop of whipped cream, and, if desired, a piece of Ghirardelli Milk & Caramel SQUARES™ Chocolate. *Tip: For easier cutting, place Ghirardelli Milk & Caramel SQUARES™ Chocolate in a single layer on a baking sheet. Freeze for at least 30 minutes. Using a sharp knife, cut squares into quarters.
PANNA COTTA WITH DARK CHOCOLATE SAUCE
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the cream, milk, vanilla seeds and pod to a bowl and whisk together. Then sprinkle with gelatin. Whisk together and let sit for 5 minutes while you gather the other ingredients so the gelatin can bloom. Heat the milk mixture in a medium saucepan over medium heat and stir until the gelatin dissolves and the milk mixture comes up to a very light boil, about 5 minutes. Whisk in the sugar. Stir until the sugar dissolves, 5 minutes. Remove from the heat. Strain through a fine mesh strainer into a measuring cup and pour into six 4-ounce ramekins. Let rest on the counter for about 15 minutes to cool down, then refrigerate for at least 3 hours. Dip the ramekins into a bowl of warm water to remove to a small dessert plate. Serve with Dark Chocolate Sauce. Cook's Note: This recipe is very easy to double if you're entertaining a large crowd. In a medium saucepan, bring a few inches water to a simmer. Place a glass bowl over the top of the saucepan and add the chocolate. Stir constantly until melted. Whisk in the agave nectar and the hot water and heat until smooth. Use a funnel to add to a small squirt bottle.
GLUTEN-FREE DARK CHOCOLATE AND BLUEBERRY PANNA COTTA
This elegant dessert is decadent, tasty, good for you and perfect for your next dinner party. Rich, dark chocolate panna cotta is topped with blueberry sauce and fresh blueberries for a double dose of antioxidants and uses less sugar than traditional recipes.
Provided by Food Network
Categories dessert
Time 3h5m
Yield 10 servings
Number Of Ingredients 10
Steps:
- For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray.
- Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
- Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim). Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
- For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
- Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.
Nutrition Facts : Calories 182 calorie, Fat 12.3 grams, SaturatedFat 7.6 grams, Cholesterol 33 milligrams, Sodium 13 milligrams, Carbohydrate 18.3 grams, Fiber 0.5 grams, Protein 2.2 grams, Sugar 15.2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love