I both love coffee and dark chocolates. I wander if I could combine them in one recipe. And guess what I’ve came up: My Coffee-Chocolate Panna cotta in Chocolate Sauce.
I’ve tried cooking panna cotta in strawberry sauce years ago and it was a hit. Now, I have tried combining two of my favorite foods in a single dish. Oh boy, it was sinfully delicious! The taste of the coffee and chocolate is perfectly combined. Not so sweet. I think I’ll be needing the best weight loss supplements to prevent me for gaining more weight because I’m back to my cooking sessions! Yahoo!!! I missed this!
So here are the ingredients:
2 90-g packs of unflavored gelatin (not unsweetened)
2 tbsp sugar (divided)
1 tbsp of strong instant coffee
1 bar of dark chocolate, chopped (I used Meiji)
400 ml of milk mixed with 400 ml of cream (divide into two)
100 ml of cream
½ bar of dark chocolate
Molders (I used ramekins)
Pour the contents of 1 packet of gelatin into a pan. Add the milk-cream mixture and 1 tbsp sugar. Cook over medium heat, stirring until the gelatin and coffee are completely dissolved without allowing the mixture to boil.
Pour the coffee panna cotta into molds. Allow to set for about 3 minutes.
NOTE: Do not allow the coffee panna cotta to settle firmly because it won’t mold with the next layer (just like I did). :) But, still, it tastes sinfully good!
Repeat the same procedure but replacing the coffee with dark chocolate. Pour the chocolate panna cotta into molds. Allow to set for about 5 minutes.
To serve, invert the panna cotta in a serving plate and drizzle with the chocolate syrup. Chilling is recommended.
Here’s how to make the chocolate syrup:
Pour 100 ml cream and the remaining chocolate in a pan. Cook over medium heat with constant stirring until the chocolate is melted.