Panna cotta chocolate recipe. Delicate chocolate panna cotta
Chocolate panna cotta can surprise all your guests with its exquisite look and incredible chocolate flavor... It looks insanely appetizing, and it is extremely easy to prepare. Therefore, if you are waiting for guests, and you do not have time for baking, then panna cotta with chocolate is the perfect solution. If you have children, this dish will surely delight them, because what could be better than such an abundance of chocolate in an incredibly interesting serving?
Simple ingredients for a simple dessert
We can say that panna cotta is a "relative" of the usual, long-familiar jelly. With a few more ingredients, a redesigned course of cooking, a slightly complicated recipe, and the panna cotta is ready.
To do everything right, first of all, take care of the products that you will use in the dessert.
- 1.5 cups cream with a fat content of 25%;
- 0.5 cups of milk;
- 1 heaping tablespoon of instant gelatin
- 2 tablespoons of cocoa.
As you can see, all the ingredients can be easily found in the kitchen of any housewife. And after they have already been distributed, you can start cooking. A recipe with a photo will help you to correctly understand all the recommendations for step-by-step cooking.
How to cook chocolate panna cotta so that it turns out to be fluffy?
We pay special attention to details, we do not interrupt the processes and we cook with all our hearts - then we will definitely get the perfect dessert.
To cook chocolate panna Cottu is quite simple and fast, no more complicated than sweet jelly, but if you take some time to decorate, the dessert will look very elegant and impressive.
Ingredients
- a glass of milk
- a glass of cream, 25% fat
- 15 grams of instant gelatin
- 100 grams of dark chocolate (cocoa content not less than 50%)
- 100 grams of sugar (to taste)
- vanilla sugar (optional)
Preparation
Boil the milk, cool until warm and pour in the cream. They can be of any fat content, even 10%.
Pour the gelatin into a small bowl (made of ceramic, porcelain or glass).
Pour 50 ml of room water into the gelatin. Stir immediately to avoid clumping the gelatin. Leave for 5-7 minutes.
Put the chocolate cubes in another bowl (leave about a quarter of the bar to decorate the dessert). Place in a water bath.
The chocolate should be completely softened so that there are no chunks.
Pour it over the milk and cream, stir and add sugar to taste.
Pour the dissolved gelatin into the creamy chocolate mixture. Put on medium heat, with continuous stirring, heat to 70-80 degrees.
Do not bring to a boil, otherwise the gelatin will lose its gelling properties and the panna cotta will not solidify.
Pour into bowls or molds. Cool to room temperature and put it in the refrigerator until it hardens completely (this will take 2-3 hours).
Decorate the finished dessert with chopped nuts, coconut flakes, fruit, grated chocolate or chocolate figurines.
How to make a butterfly to decorate a panna cotta
You can make chocolate figurines to decorate the dessert. For example - a butterfly or a flower.
Draw a drawing on a sheet of thick paper (or print it on a printer), trace the contours with a felt-tip pen. Place the parchment on top, fix it with a stapler so that the drawing does not move.
Melt the chocolate and use a pastry syringe or cornet to trace the chocolate around the design. If you are making a butterfly, then, until the drawing has frozen, slightly bend the sheet and fix it in this position (then the wings of the butterfly will be raised).
Place the chocolate figurines in the refrigerator. When they are completely cured, it will be easy to separate them from the parchment.
Panna cotta is a well-known italian dessert, which is made on the basis of cream or milk, with the addition of vanilla and gelatin. At its core, it is delicious. milk jelly, it can be done in many variations that your culinary fantasy... Panna-cotta reminded me - these are dishes that are quite close in spirit and taste. Making this dessert is very easy and even a teenager can handle it. In its preparation, you can use both cream and milk, and you determine the fat content yourself, as you wish. This time I did not add vanilla sugar, but made a two-color jelly with the addition of cocoa. Panna cotta always turns out incredibly tasty and looks spectacular on the festive table.
Ingredients:
- 500 ml milk or cream of any fat content
- 10 g gelatin
- 1 tablespoon cocoa
- 50 grams of sugar or powdered sugar
Cooking method
Soak gelatin in cream or milk and let stand for a while. Then add sugar and heat over low heat, stirring all the time. In no case do we bring it to a boil, we only need the gelatin to dissolve well. Divide the liquid panna cotta into two parts and add cocoa to one, stir so that there are no lumps (if they suddenly form, then just strain everything through a fine strainer). In any order, pour one part into bowls or glasses. Let it cool, then put it in the refrigerator so that everything solidifies well and then gently pour the remaining liquid on top. We put it again in the refrigerator until the dessert solidifies. Sprinkle a little cocoa on the panna cotta before serving. Bon Appetit.
Chocolate panna cotta will surprise all your guests with its exquisite look and incredible chocolate taste. It looks insanely delicious, and it is extremely easy to prepare. Therefore, if you are waiting for guests, and you do not have time for baking, then panna cotta with chocolate is the perfect solution. If you have children, this dish will certainly delight them, because what could be better than such an abundance of chocolate in an incredibly interesting serving?
Simple ingredients for a simple dessert
We can say that panna cotta is a "relative" of the usual, long-familiar jelly. With a few more ingredients, a redesigned course of cooking, a slightly complicated recipe, and the panna cotta is ready.
To do everything right, first of all, take care of the products that you will use in the dessert.
- 1.5 cups cream with a fat content of 25%;
- 0.5 cups of milk;
- 1 heaping tablespoon of instant gelatin
- 2 tablespoons of cocoa.
As you can see, all the ingredients can be easily found in the kitchen of any housewife. And after they have already been distributed, you can start cooking. A recipe with a photo will help you to correctly understand all the recommendations for step-by-step cooking.
How to cook chocolate panna cotta so that it turns out to be fluffy?
We pay special attention to details, we do not interrupt the processes and we cook with all our hearts - then we will definitely get the perfect dessert.
Panna cotta, or panna cotta, as it is often called, is a dessert that combines two essential ingredients - gelatin and cream. This delicate delicacy, much like custard, was invented by Italians in the small town of Piedmont. Literally translated, the name of the dish translates as creamy cream... Classic Panna Cotta white, but modern chefs have come up with a large number of variations of the traditional recipe. So, chocolate panna cotta is especially tasty, the recipe for which you can find in our article.
Panna cotta with chocolate
This magic dessert will not take you long, however, and it has its own tricks. For example, milk must be boiled and cooled to a state where it will not burn your fingers.
Take:
- 1 tbsp. milk;
- 1 tbsp. heavy cream;
- 15 g of gelatin;
- A bar of chocolate;
- 100 g of sugar.
Step by step recipe:
- Combine warm milk with cream.
- Pour gelatin into a small bowl, pour 50 ml. warm water, stir to remove any lumps. For full readiness, you should wait another 10-15 minutes.
- Melt half of the chocolate using the " water bath", Pour into the milk-cream mixture. Add sugar and stir.
- Put the swollen gelatin into the mixture.
- Now the most crucial stage is heating over a fire. For this step, choose a deep dish to prevent the cream from escaping. In no case do not boil the mass! Put it on low heat, heat to 80 degrees, stir. Remove from stove.
- Pour the finished mixture into glasses, glasses, bowls. Wait until it cools down, put it in the refrigerator for a few hours.
- Decorate the chilled dish with the remaining chocolate.
Why can't you boil panna cotta? The answer is simple - when boiled, gelatin completely loses its gelling qualities, so the dessert will not be able to solidify.
Panna cotta with cocoa
Sometimes chocolate can be replaced with cocoa, the taste and appearance will not change at all. This recipe is more budgetary than the first. A big plus is that any housewife has the ingredients in the kitchen.
Take:
- 1.5 tbsp. heavy cream;
- 0.5 tbsp. milk;
- 1 tbsp gelatin;
- 4 tablespoons cocoa.
Step by step recipe:
- Pour gelatin into cold milk, leave to swell for 15 minutes.
- Combine the sugar and cream, put the mixture on fire, bring to a boil, stirring constantly. Boil for 3 minutes. It is better to choose a deep pan, as the cream will foam and rise a lot.
- Pour the swollen gelatin in milk into sweet cream, heat over low heat, until the gelatin is completely dissolved. Boiling the mass is fraught in the future with non-solidification of the panna cotta, so do not boil it, but cook it like this: periodically remove it from the stove, stir it and put it back on the fire.
- Sift cocoa through a fine strainer into the mixture, mix with a whisk.
- Pour the prepared dish into molds, send it to the refrigerator for 4 hours.
- Dip the cooled dessert in hot water for 5 seconds, then it can quickly move from the mold to the dessert plate.
- Serve the panna cotta garnished with berries and chopped chocolate.
Chocolate figurines for decoration
Dessert will look more appetizing and more beautiful if you decorate it with some figurines, for example, flowers or a butterfly.
Take:
- Thick paper;
- Is there a felt-tip pen;
- Parchment;
- Stapler.
You should:
- Draw the desired drawing on a piece of paper. If you do not have artistic ability, print on a printer.
- Outline the contours.
- Put parchment on top of the drawing and fix it with a stapler.
- Melt the chocolate using the water bath method.
- Pour the melted mass into a pastry syringe, circle the contours of the drawing on the parchment. (The parchment is transparent, so there will be no particular difficulties).
- Put the workpiece in the refrigerator, after complete hardening, the chocolate figure will quickly be removed from the parchment paper.
- Decorate to your liking.
Panna cotta cannot be considered ordinary custard or jelly, it has its own unusual recipe and special taste. It's easy to make a dessert if you know the main secrets of this Italian dishes... Choose a recipe and please your loved ones.
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