Panna Cotta with Dark Chocolate

3 servings

300 minutes

Panna cotta with dark chocolate is an exquisite dessert of Italian origin, embodying tenderness and depth of flavor. Its history traces back to Piedmont, where creamy, velvety cream became a symbol of sophistication. In this version of classic panna cotta, dark chocolate with 70% cocoa content plays the main role, giving the dessert a rich, slightly bitter note that harmonizes with the softness of the cream.

Energy value per serving

• Calories: 633.7
• Proteins: 10.3g
• Fats: 41.6g
• Carbohydrates: 54.3g

Ingredients

• Cream 20%: 400 ml
• Dark chocolate 70%: 100 g
• Egg yolk: 2 pc
• Gelatin: 10 g
• Vanillin: 1 g
• Cane sugar: 100 g

Cooking steps

1. Pour gelatin with a small amount of water and let it swell for 15 minutes.

   Required ingredients:

   • Gelatin: 10 g

2. Pour 300 ml of cream into a saucepan, add sugar and vanillin. Heat on low flame, add broken pieces of chocolate, and heat until the sugar and chocolate are fully dissolved. Do not boil! Set aside to cool for a while.

   Required ingredients:

   • Cream 20%: 400 ml
   • Cane sugar: 100 g
   • Vanillin: 1 g
   • Dark chocolate 70%: 100 g

3. Add the yolks and remaining cream to the swollen gelatin, mix, pour into the chocolate mixture, heat a little again while constantly stirring. And again - do not boil.

   Required ingredients:

   • Gelatin: 10 g
   • Egg yolk: 2 pieces
   • Cream 20%: 400 ml

4. Place in a cold water bath and beat with a mixer at medium speed for a few minutes.

5. Pour into molds and place in the refrigerator until fully set. I left it overnight, but 3-5 hours will be enough.