Give this delicious chocolate coffee panna cotta recipe a try
CHOCOLATE COFFEE PANNA COTTA
Serves 6‒8
A slightly unusual take on panna cotta, this rich version has a slightly denser texture that works best served in the dish it is set in.
INGREDIENTS
2 tsp gelatine powder
5 Tbsp (75ml) tepid water
3 slabs (90g each) 70% dark chocolate
2 slabs (90g each) milk chocolate
2 2/5 cups (600ml) cream
1/4 cup castor sugar
1/4 cup Italian blend espresso
Peanut brittle (store-bought), chopped, for serving
Cocoa powder, for serving
METHOD
1. Place gelatine and water in a bowl and stir quickly to combine. Set aside for 10 minutes to bloom (absorb liquid).
2. Melt both types of chocolate in a glass bowl over a pot of boiling water (do not let the bowl touch the water), stirring occasionally. Let it cool slightly.
3. In a separate bowl, whisk cream and castor sugar to stiff peaks.
4. Mix warm (not hot) espresso and bloomed gelatine together, whisking until smooth. (If there are any granules, microwave for 3‒6 seconds to melt them – do not let the gelatine get hot.)
5. Mix melted chocolate and sweet cream together, then add gelatine-espresso mixture.
6. Spoon mixture into a 20cm serving bowl or 6‒8 ramekins.
7. Set in the fridge for 4‒5 hours at least (or overnight for best results).
8. Serve sprinkled with peanut butter brittle chunks and dusted with cocoa powder.
Compiled by: Sjaan Van Der Ploeg
Courtesy of My Kitchen
A slightly unusual take on panna cotta, this rich version has a slightly denser texture that works best served in the dish it is set in.
INGREDIENTS
2 tsp gelatine powder
5 Tbsp (75ml) tepid water
3 slabs (90g each) 70% dark chocolate
2 slabs (90g each) milk chocolate
2 2/5 cups (600ml) cream
1/4 cup castor sugar
1/4 cup Italian blend espresso
Peanut brittle (store-bought), chopped, for serving
Cocoa powder, for serving
METHOD
1. Place gelatine and water in a bowl and stir quickly to combine. Set aside for 10 minutes to bloom (absorb liquid).
2. Melt both types of chocolate in a glass bowl over a pot of boiling water (do not let the bowl touch the water), stirring occasionally. Let it cool slightly.
3. In a separate bowl, whisk cream and castor sugar to stiff peaks.
4. Mix warm (not hot) espresso and bloomed gelatine together, whisking until smooth. (If there are any granules, microwave for 3‒6 seconds to melt them – do not let the gelatine get hot.)
5. Mix melted chocolate and sweet cream together, then add gelatine-espresso mixture.
6. Spoon mixture into a 20cm serving bowl or 6‒8 ramekins.
7. Set in the fridge for 4‒5 hours at least (or overnight for best results).
8. Serve sprinkled with peanut butter brittle chunks and dusted with cocoa powder.
Compiled by: Sjaan Van Der Ploeg
Courtesy of My Kitchen
CHOCOLATE COFFEE PANNA COTTA
Reviewed by Amaarah
on
March 06, 2025
Rating:
Reviewed by Amaarah
on
March 06, 2025
Rating:
