I bought the wrong almond milk. I only use the unsweetened on my cereal, but picked up the regular by mistake. What is regular about a product that is sweetened, anyway? I would think that the product with the least interference is the regular product. Well, so, it has to be used up, and you’re always complaining that I don’t make nearly enough chocolate things for my husband (or maybe it’s the voices in my head complaining), so the chocolate panna cotta is in the fridge waiting to set up.
When I made the vanilla version, I made raspberry sauce; not so today, but a variety of sauces would elevate the dessert a little. What kind of sauce would you use? I’m just going to sprinkle some shaved coconut flakes on it. This recipe differs a little from my previous recipe, where I used a little less sugar and half and half instead of heavy cream.
Do you like the image with the cool filter or the warm filter?
Chocolate Panna Cotta
Because the chilling can take so long, this is a good make-ahead dish. If you plan to unmold the panna cotta, spray or brush your custard cups with a light oil first.
1 1/2 cups almond milk
1 envelope unflavored gelatin (0.25 oz)
1 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla
4 oz bar semi-sweet chocolate, broken up
- Sprinkle the gelatin over the almond milk set aside.
- Mix the cream and sugar over medium-high heat until the sugar is dissolved and the mixture comes to a boil. It’s safe to boil the cream and sugar because the gelatin is not mixed in yet.
- Remove from heat and whisk in chocolate and vanilla until the chocolate is melted. I did not let the mixture cool before the next step and it all came out fine.
- Whisk the warm chocolate mixture into the almond milk and gelatin. You can use a hand mixer or hand blender to get any remaining bits of chocolate blended in. I was not concerned about those little flecks of chocolate in the final version.
- Pour into custard cups and walk away for 4-6 hours, at least.
- Unmold by tilting the cup onto a plate and garnish with fruit, sauce, whipped cream, or just eat it plain.
This is a very creamy and flavorful panna cotta without being overpoweringly chocolatey.