The Pioneer Woman Tasty Kitchen
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Chocolate Panna Cotta With Espresso Cream

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Level: Easy

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Description

Panna Cotta is Italian for “cooked cream” and is an eggless type of custard that is thickened with gelatin. Creamy and delicate, it’s the perfect choice when entertaining after you have already consumed a couple of courses.

Ingredients

  • DARK CHOCOLATE LAYER:
  • 1 teaspoon Plain Gelatin
  • ½ cups Milk
  • 1 cup Heavy Cream
  • 2 Tablespoons Granulated Sugar (Adjust As Needed)
  • 3 ounces, weight Dark Bitter Chocolate
  • _____
  • CAPPUCCINO LAYER:
  • 1-¼ teaspoon Plain Gelatin
  • ½ cups Milk
  • 1 cup Heavy Cream
  • 3 Tablespoons Sugar (Adjust To Your Taste)
  • 2 teaspoons Instant Coffee (Adjust As Needed, See Note)
  • _____
  • GARNISH:
  • ½ cups Sweetened Whipped Cream
  • 4 teaspoons Shaved Dark Chocolate

Preparation

Start first with the chocolate layer. Place the gelatin in a small bowl with the milk and stir to soften the gelatin. In a small saucepan, heat the cream with two tablespoons of sugar until simmering. Break up the chocolate and stir until melted into the cream. Whisk the softened gelatin and milk into the chocolate mixture until smooth. Pour this chocolate layer into four (4-ounce) glass tumblers and refrigerate until firm.

For the cappuccino layer, soften the gelatin once again in the milk. In a saucepan, add the cream, half the sugar, and 2 teaspoons of the coffee and heat until simmering. Taste, and add additional coffee powder or sugar as needed. Remove from the heat and mix in the softened gelatin. Use a hand mixer or immersion blender to beat the coffee mixture until it is very foamy. Pour evenly over the top of the chocolate layer in each of the tumblers, spooning on the foam at the bottom of the pot on top to resemble a cappuccino drink. Return to the refrigerator and cool until firm.

To serve, use a star tip on a piping bag, or a small spoon to add a dollop of the whipped cream to each panna cotta and then sprinkle with some shaved chocolate on top. Serve immediately.

Note: I prepared the dessert in clear glass tumblers so you could appreciate the separate layers, and used a simple twist of sweetened whip cream and a sprinkle of grated dark chocolate to serve. I used a bitter dark chocolate, but you could use whatever chocolate you prefer; just adjust the sugar as needed as you do not want it overly sweet. For the espresso, I used an entire single serving of Starbuck’s new instant Italian espresso roast but you could use any instant coffee you have on hand. Just add 1 teaspoon at a time until you get a light coffee flavor, as you do not want the coffee flavor to overpower the chocolate.

One Comment

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fiona on 2.14.2010

I made this yesterday as I needed an egg-free, gluten-free dessert. It was really easy and quick to make – always a bonus. Everyone really enjoyed it. The only change I would make is to use smaller glasses and maybe make 6 portions instead of 4 – it was very rich!!
I’ll definitely make it again.

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