SILKY, CREAMY CHOCOLATE PANNA COTTA
Provided by Food Network
Categories dessert
Time 6h20m
Yield About 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
- Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
- Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
- Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
- To serve, top the panna cottas with whipped cream and chocolate shavings.
- Serve and enjoy!
CHOCOLATE HAZELNUT PANNA COTTA
Provided by Anne Burrell
Categories dessert
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream.
- Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours.
- When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!
NUTELLA PANNA COTTA
Set with gelatin instead of egg yolks, panna cottas are lighter - and easier to prepare - than most puddings. This one owes its richness of flavor to a healthy dose of Nutella and bittersweet chocolate.
Provided by Melissa Clark
Categories quick, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.
- In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.
- Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.
- Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 41 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 219 milligrams, Sugar 36 grams
MILK CHOCOLATE HAZELNUT PANNA COTTA
Steps:
- Whisk 1 1/4 tsp gelatin with 3 Tbsp cold water. Place 2 oz finely chopped bittersweet chocolate in a separate bowl. Bring cream to a gentle boil; Pour half over gelatin, whisk to combine and add 1/2 tsp vanilla. Pour remaining cream over chocolate and stir to melt. Combine two mixtures. Place 1 cup Nutella and 1/2 tsp Kosher salt in a mixing bowl, beat briefly with 1/3 of the cream mixture. Then beat in rest of mixture and 1 cup milk till thoroughly combined. Strain through fine-meshed strainer into 6 ramekins. Cover with plastic wrap and chill 6 hours or more. May garnish with chopped hazelnuts and/or whipped cream.
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