Prepare to be transported to the luxurious streets of Italy with this decadent Panna Cotta with Chocolate Ganache - a dessert so divine, it's like a silky dream melting on your tongue! Imagine a creamy, velvety custard topped with a rich, glossy chocolate sauce that promises to turn any ordinary moment into an extraordinary culinary experience. Whether you're a seasoned chef or a curious home cook, this recipe will elevate your dessert game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 1/4 tsp gelatin
- 3 tbsp cold water
- 1 cup dark chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5-7 minutes, allowing the gelatin to absorb the water completely.
- In a medium saucepan, combine heavy cream and sugar. Heat over medium-low heat, stirring constantly until sugar dissolves completely. Do not let the mixture boil.
- Remove cream mixture from heat and stir in vanilla extract. Add the bloomed gelatin and whisk until gelatin is fully dissolved and integrated into the cream.
- Strain the mixture through a fine-mesh sieve to ensure smoothness and remove any potential gelatin lumps.
- Divide the cream mixture evenly among 4 serving glasses or ramekins. Allow to cool at room temperature for 10 minutes, then refrigerate for at least 2-3 hours until set and firm.
- For the chocolate ganache, chop dark chocolate into small, uniform pieces and place in a heat-resistant bowl.
- Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Do not boil.
- Pour hot cream over chopped chocolate and let sit for 2-3 minutes. Then whisk until smooth and glossy.
- Allow ganache to cool and slightly thicken for about 10 minutes at room temperature.
- Once panna cotta is set, carefully pour chocolate ganache over the top of each dessert.
- Return desserts to refrigerator for an additional 30 minutes to allow ganache to set.
- Before serving, garnish with optional extras like fresh berries, mint leaves, or a light dusting of cocoa powder.
Tips
- Always bloom gelatin in cold water to ensure smooth, lump-free texture
- Use a fine-mesh strainer when transferring the cream mixture to guarantee ultimate silkiness
- Don't rush the setting process - patience is key for the perfect panna cotta consistency
- Use high-quality dark chocolate for the ganache to enhance the overall flavor
- Let the dessert chill thoroughly for the best texture and flavor melding
- For a professional touch, use uniform serving glasses or ramekins
- Room temperature ingredients help create a more consistent mixture
- When heating cream, never let it boil - gentle simmering is the secret
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 5g
Fat: 45g
Saturated Fat: 28g
Cholesterol: 135mg
