Ingredients for White Chocolate Panna Cotta With Dark Chocolate Sauce
- Unflavored Gelatin
- 1 3/4 cups (420ml) whole milk
- 1 cup (240ml) heavy whipping cream
- White Chocolate Chips
- 1/4 cup (50g) granulated sugar
- Dark Baking Chocolate
- Heavy Cream
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How to Make White Chocolate Panna Cotta With Dark Chocolate Sauce
- **Make the Panna Cotta:**
- In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 1/4 cup (60ml) of cold milk. Let stand for 5 minutes to bloom.
- In a medium saucepan, combine 1 cup (240ml) heavy whipping cream, 8 ounces (227g) white chocolate morsels, and 1/4 cup (50g) granulated sugar.
- Cook over medium-low heat, stirring constantly, until the chocolate is melted and the sugar is dissolved (about 4 minutes).
- Remove from heat and stir in the gelatin mixture until completely dissolved.
- Stir in the remaining 1 1/4 cups (300ml) cold milk.
- Pour the mixture evenly into 4-6 stemmed glasses or 6 ramekins.
- Cover and refrigerate for at least 24 hours, or until set.
- **Make the Dark Chocolate Sauce:**
- In a microwave-safe bowl, combine 4 ounces (113g) dark chocolate chips and 2 tablespoons (30ml) heavy cream.
- Microwave on high in 30-second intervals, stirring after each interval, until smooth and melted (about 1-1.5 minutes).
- **Assemble and Serve:**
- If using ramekins, carefully invert the panna cottas onto serving plates. If using glasses, skip this step.
- Drizzle the warm dark chocolate sauce generously over the panna cottas immediately before serving.
- Garnish with fresh mint sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
141g
Fat
171g
Carbs
14g
