Moderate 
90 minutes
Treat yourself to the delightful simplicity of Chocolate Panna Cotta, a luscious twist on the classic Italian dessert. Crafted with Chocolove Strong Dark Chocolate 70% premium Belgian cocoa, this variation brings a rich and velvety dark chocolate dimension to the traditional creamy vanilla delight.
Paired with a vibrant cranberry coulis, this delightful combination adds a lively dimension to the smooth chocolate, offering a pleasantly tart and tangy contrast.
Despite its sophisticated appearance, creating this elegant treat is super easy to make. Skip the fuss of fancy molds – serve it in clear glasses, adorned with sugared cranberries or chocolate shavings for a touch of elegance.
Follow the recipe below or download the card to save for future use
Ingredients
Chocolate Panna Cotta
1 1/2 cups half and half
1 envelope unflavored powdered gelatin
1 cup heavy cream
1 1/2 bars Chocolove Strong Dark 70%
Cranberry Coulis
2 cups Cranberries
1/2 cup sugar (reserve some sugar to roll cranberries in)
Orange zest &/or 2 tablespoons orange juice
Recipe
Chocolate Panna Cotta
In a very small saucepan, sprinkle gelatin over water and let stand for 5 minutes to soften. Heat mixture over low heat until gelatin is dissolved. Remove pan from heat and set aside.
In a large saucepan, stir together creams. Finely chop Chocolove Strong Dark chocolate and add to saucepan with the cream mixture.
Continue to stir and bring to a boil over medium heat. Remove from heat and stir in gelatin mixture. Mix well
Divide chocolate mixture among 6-8 glasses. Let cool to room temperature. Then chill glasses in refrigerator, covered, at least 4 hours or overnight.
Cranberry Coulis
In a saucepan, combine all ingredients and simmer over medium heat for 14-15 minutes or until cranberries burst. Reserve some whole cooked cranberries for garnish. Press mixture through a sieve for smooth coulis.
Remove chilled glasses from refrigerator and spoon in cranberry coulis. Roll whole cooked cranberries rolled in sugar and add to top of coulis.
Garnish with mint or holly for an elegant serving
