• 1½ cups heavy cream
• 1¼ teaspoon plain gelatin powder
• 2 tablespoon unsweetened cocoa powder
• ¼ cup mascarpone cheese
• 2 tablespoons sugar
• A pinch of sea salt
• 2 ounce bittersweet chocolate, (I used Varlhona 70%), finely chopped
• ½ teaspoon vanilla extract
No nutrition information available
1. *If you plan to un-mold the Panna Cotta from ramekins, lightly coat four 6-ounce ramekins with vegetable oil.
2. If using small glasses or silicone molds as shown in my recipe, no need to coat them.
3. In a small microwave safe bowl, pour ¼ cup of the cream and sprinkle the gelatin over it. Let it stand until softened, about 5-10 minutes. Place the bowl in the microwave and heat for 30 second or until liquefy.
4. In a small saucepan, bring the remaining 1¼ cups cream, cocoa powder, mascarpone, sugar and salt just to a boil over medium heat. Remove from the heat and add the chocolate, whisk until smooth.
5. Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a glass measuring cup with a pour spout. Divide the mixture evenly among the ramekins or desired containers. Let cool to room temperature.
6. Cover containers with plastic wrap and refrigerate until set, at least 3 hours or up to 1 day.
7. To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate. If serving with small glasses, simply add whipped cream on top and a spring of mint to garnish.
8. *for the mini ones with silicone mold, I place it in the freezer to harden for an hour before removing from the mold. Once they are all out of the mold, store them in an air tight container in the refrigerator until ready to serve.