I've made panna cotta many times, but for some reason I've never made chocolate panna cotta. Well why not? It's so easy, so rewarding and decadently chocolate. This is very simple recipe for whenever you are craving a chocolate dessert but don't have time for cupcakes or cake. It's all about the gelatin and basically is foolproof to set properly. I made some raspberry sauce a couple weeks ago that I canned (it was supposed to be raspberry jam, so it didn't turn out quite right. However, raspberry sauce is great with chocolate and I was able to put some to good use to top the panna cotta.
Sasha's Chocolate Panna Cotta (makes 6) based on this recipe from Epicurious
1 cup skim milk
3 tsp unflavored gelatin
2 cups heavy whipping cream
5 oz bittersweet or semisweet chocolate
1 tsp vanilla extract
Spray six glass custard cups or individual sized souffle ramekins with Pam or canola oil. Pour milk into a bowl and sprinkle gelatin over it. Allow to stand for 10 minutes.
Stir cream and sugar in saucepan over medium high heat until sugar dissolves. Bring to a boil and take off heat. Add the chocolate and whisk until melted and evenly combined. Combine the chocolate mixture with the gelatin/milk mixture and stir in the vanilla. Make sure the mixture is evenly combined by blending in a blender, but do not overmix. Divide in the six cups and chill 24 hours. To plate, cut around the outside and flip over. It's panna cotta!!!
Now if I only had the tiny little cups and dishes but then I think: where would I store them. So for now, I must only look at your recipe and wish.
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