Chocolate Panna Cotta with Espresso Whipped Cream

Name: Chocolate Panna Cotta with Espresso Whipped Cream
Yield: 4 servings
Ingredients: Flavorless oil (such as vegetable or canola); 1 3/4 cups heavy cream; 1 1/4 teaspoons powdered gelatin; 2 tablespoons white sugar; kosher salt; 2 ounces high-quality bittersweet chocolate, finely chopped (such as Valrhona, Scharffen Berger, or Ghirardelli), plus more for shaving; 1 cup chilled heavy cream; 2 tablespoons light brown sugar; 1 teaspoon vanilla extract; 1 teaspoon instant espresso powder

User Reviews

5.0

3 reviews

Excellent

Servings
4 servings

Chocolate Panna Cotta with Espresso Whipped Cream

Orion Moreno

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

For the panna cotta:

Flavorless oil (such as vegetable or canola)
1 3/4 cups heavy cream
1 1/4 teaspoons powdered gelatin
2 tablespoons white sugar
kosher salt
2 ounces high-quality bittersweet chocolate, finely chopped (such as Valrhona, Scharffen Berger, or Ghirardelli), plus more for shaving

For the whipped cream:

1 cup chilled heavy cream
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Lightly grease four 5-ounce ramekins (or similar oven-proof vessels) with flavorless oil. Set ramekins in a baking dish.
In a small heatproof bowl, combine 1/4 cup heavy cream and gelatin, whisking to combine. Let stand until softened (about 10 minutes). Place small bowl inside a larger bowl with hot tap water at the bottom. You want enough water to come about 1/2 way up the sides of the small bowl. Carefully whisk until the gelatin is dissolved and the mixture becomes liquid again.
Meanwhile, combine remaining 1 1/2 cups heavy cream, sugar and a pinch of salt in a medium saucepan set over medium heat. Bring just to a boil stirring until the sugar is dissolved. You’ll know the mixture has come to the right temperature when you see steam rising from the surface and small bubbles forming around the edges. Remove the saucepan from the heat, add the chocolate, and whisk until smooth.
Using a spatula, scrape the gelatin mixture into the chocolate mixture, and stir until well combined. Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a pour spout. Divide the mixture evenly between the prepared ramekins. Let cool to room temperature, cover loosely with plastic wrap, and transfer to the refrigerator to chill for at least 3 hours.
While the panna cotta is chilling, prepare the Espresso Whipped Cream. Add heavy cream, light brown sugar, vanilla extract and espresso powder to the bowl of stand mixer fitted with the whisk attachment. If you don’t have a stand mixer, you can also whip the cream with a whisk or hand mixer. Beat until soft peaks form. To test for soft peaks, simply pull the whisk from the whipped cream and turn it so the whisk end is facing up. The peak on tip of the whisk should fall over on itself.
To serve, rotate the bottom of each ramekin under hot, tap water for 5 seconds, then carefully run a small knife around the edges of the panna cotta. Invert onto a chilled serving plate, then top with a dollop of Espresso Whipped Cream and chocolate shavings.