Best Milk Chocolate Panna Cotta Recipes

MILK CHOCOLATE PANNA COTTA

Steps:

• Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
• Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
• To serve, top with whipped cream and sprinkle with edible gold dust, if desired.

MILK CHOCOLATE HAZELNUT PANNA COTTA (WITH NUTELLA)

Steps:

• 1) In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt. 2) In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well. 3) Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined. 4) Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

MILK CHOCOLATE HAZELNUT PANNA COTTA

Steps:

• Whisk 1 1/4 tsp gelatin with 3 Tbsp cold water. Place 2 oz finely chopped bittersweet chocolate in a separate bowl. Bring cream to a gentle boil; Pour half over gelatin, whisk to combine and add 1/2 tsp vanilla. Pour remaining cream over chocolate and stir to melt. Combine two mixtures. Place 1 cup Nutella and 1/2 tsp Kosher salt in a mixing bowl, beat briefly with 1/3 of the cream mixture. Then beat in rest of mixture and 1 cup milk till thoroughly combined. Strain through fine-meshed strainer into 6 ramekins. Cover with plastic wrap and chill 6 hours or more. May garnish with chopped hazelnuts and/or whipped cream.

MILK CHOCOLATE PANNA COTTA

Steps:

• 1. In a large saucepan, bring half-and-half to a boil. Meanwhile, combine chocolate and gelatin in a stainless steel bowl. 2. Pour hot half-and-half over chocolate. Blend with an immersion blender until smooth. Strain hot chocolate mixture and cool in an ice bath. 3. Cool completely, portion into fifty 2 oz cups, and refrigerate for 1-1/2 hours. Unmold and return to refrigerator.