Extra Dark Chocolate Panna Cotta
This deliciously satisfying dessert couldn't be easier to make, yet looks and tastes deluxe. Simply stir and pour, then let the mixture set in the fridge for 3 hours. If you are serving guests, you can add some whipped cream and shavings of chocolate on top, or simply top with some red berries.
2 cups heavy cream
1 ½ teaspoons unflavored gelatin
85g of 85% dark chocolate broken into pieces
1 teaspoon vanilla bean paste
Fresh raspberries to garnish
Add the cream to a saucepan and sprinkle over the gelatin.
Gently heat the cream and gelatin while whisking with a balloon whisk. Heat until just below boiling, but do not boil.
Add the chocolate pieces and take off the heat. Add the vanilla bean paste.
Strain the mixture through a strainer into a pouring jug.
Pour the mixture into ramekins or glasses. Divide the mixture between either four or six serving dishes (depending on how big you prefer each serve).
Let the mixture chill in the refrigerator for at least three hours.
Top with whipped cream or raspberries and enjoy!
G'day. Welcome to my blog, where I write about mindful eating. My name is Sally Asher and I'm a wellness author of three books. I hold a Health Science degree and have a passion for behavioral change. I live between South Florida and Melbourne with my husband and two teenagers. My husband and I run a real estate investment company. I love to help people eat mindfully and reconnect with the innate, intuitive sense of eating that we are all born with.