Dark Chocolate Cream with Coffee Panna Cotta
“As long as there was coffee in the world, how bad could things be?”
Cassandra Clare
Dark Chocolate Cream with Coffee Panna Cotta. OK, it’s another ‘dessert in a glass’, yet another panna cotta, chocolate again, and coffee all over again! That’s the combination that rules my world, makes me happy, is a comfort fix, is uber indulgent too. To top it off, it’s a quick make ahead dessert that everyone enjoys a lot. Justifies it a bit, right?
If you’ve never made a panna cotta, maybe the time is now. Since I’ve shared panna cotta so often before, this is going to be a short post. If you love it as much as I do, then you know what I mean. We’re on the same page. Play around with the recipe to suit your palette. If coffee is not your thing, then maybe do a dark chocolate vanilla version. Or one that we really enjoyed equally when I did one with the bitter orange marmalade. That was phenomenal too.
Just penning these words has given me a whole bunch of new ideas. What is you favourite way to a panna cotta?
[print_this]Recipe: Dark Chocolate Cream with Coffee Panna Cotta
Summary: Indulgent and ever so pleasing, this Dark Chocolate Cream with Coffee Panna Cotta offers a match made in heaven. Set in glass goblets to enjoy its visual appeal! The dark chocolate cream on it’s own is quite indulgent too.
Prep Time: 10 minutes
Total Time: 30 minutes {plus setting time}
Ingredients:
- Dark Chocolate Cream
- 300ml low fat cream
- 125gm dark chocolate, chopped {I used 70% couverture}
- 25ml honey
- 25g good quality cocoa powder
- 10ml Kahlúa {optional}
- Coffee Panna Cotta
- 300ml low fat cream
- 125 ml whole milk
- 2 tsp gelatin
- 1 1/2 tbsp instant coffee powder
- 1/2 cup brown sugar {use slightly less first, then adjust as required }
Method:
-
Dark Chocolate Cream
- Place the cream, chocolate and honey in a large heat proof bowl. Microwave for 1 minute, stir until smooth.
- Whisk in the cocoa powder and Kahlúa if using.
- Place 6 wine glasses at a slant in a loaf pan, and pour the chocolate mixture into them. Leave these to set in the fridge for 2-3 hours till they hold shape.
-
Coffee Panna Cotta
-
Sprinkle the gelatin over a 1/4 cup of milk and place the bowl over hot water for gelatin to melt.
- Bring the cream, sugar, coffee powder & remaining milk to a simmering boil over low heat, simmer for 5 minutes.
-
Take cream mixture off heat, whisk in the gelatin until mixed uniformly. Adjust sugar if required. Cool to room temperature and then pour over the set dark chocolate mousse.
-
Chill until set for at least 4 hours, or overnight. Top with dark chocolate curls dusted with cocoa powder.
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
11 Comments
Gauri
Hi Deeba !!!
Love your clicks as usual !!
I must confess I’m not too much of a panna cotta person but this looks divine and i’m going to try this out this weekend.
Though, please tell me, where I can buy good dark chocolate for cooking.
What brands do you use?
Here mostly I find compounds and not real chocolates.
love
G.
Deeba @ PAB
Hey Gauri, Great to see you and sorry I tempted you. Amul does a good dark couverture { I think it’s sold under bitter}. I buy a brand of couverture called Cocoacraft from down south. I think it’s available at Natures Basket, La Marche and Modern Bazaar etc. They have an online store as well and that is where I buy it from – http://cocoacraft.in/
Hope this helps
xo D
Medeja
They look fantastic! I will be trying them sometime definitely!
Dolphia Nandi
Every time I come and visit your blog I get new ideas and inspiration! I absolutely love how you style Deeba! 🙂 Keep inspiring.
Deeba @ PAB
Dolphia xoxo. Thank you
Shelley
My chocolate cream didn’t set up! Hoping it’s salvageable as a dessert.
Pallabi Biswas
Hi,
I tried to make a panna cotta with 1 cup milk and 1 cup cream with 4gm powdered gelatin. Didn’t work. Any tips?
Deeba @ PAB
I think it might be the quality of gelatin. 4g seems a little less though. Can you go with tsp measures?