“As long as there was coffee in the world, how bad could things be?”
Cassandra Clare
[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.
[/print_this]
Don’t miss a post
Also find me on The Rabid Baker, The Times of India