Dark Chocolate and Raspberry Panna Cotta

March 1, 2013

in Cremes & Custards,Italian,Recipes,Sponsored Post

Dark Chocolate and Raspberry Panna Cotta

I think most of us can relate to this panna cotta, in the sense that we all have layers and multiple aspects that make us unique (just like ogres have layers).

Take me for example, from 9-to-6 I am just your average .com software engineer. Once I get behind the wheel, I am transformed into Mario Andretti/Danica Patrick (don’t even try to cut me off). Then, as soon as I get home I’m simply “mom” and “babe”.

But, once I happen to set foot into the kitchen I am immediately transformed into my “other” alter-ego with it’s own set of dimensions. Self-taught pastry chef/mixologist/photographer/blogger A.K.A. Daydreamer Desserts.

Which brings me back to the Panna Cotta I’m sharing with you today. Both dimensions of this panna cotta are very unique, yet the combination of the two make for an incredible experience. The dark chocolate layer provided by the Nestlé® Toll House® Dark Chocolate Morsels can be described as intense, rich and alluring while the raspberry layer can be described as tart, refreshing, and exciting.

Speaking of exciting… that was exactly how I felt when Nestlé® chose ME to participate in their Dark Chocolate Pinspiration contest. The winner will be selected based on the highest number of Re-Pins and Likes. So please, please, please take a sec and Re-Pin and like my creation for me. (I’m a march baby so that can be your gift to me, easy peasy) :)

Voting will be open from March 1 – March 31, 2013.


5.0 from 1 reviews
Dark Chocolate Panna Cotta
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 12
Ingredients
Dark Chocolate and Raspberry Panna Cotta
  • 1 cup Nestlé® Toll House® Dark Chocolate Morsels
  • ¾ cup heavy cream
  • ¼ cup granulated sugar
  • 2½ gelatin sheets or 2½ teaspoons powdered gelatin or 1 (.25 oz ) unflavored gelatin packet
Raspberry Panna Cotta
  • ¾ cup heavy cream
  • ⅓ cup granulated sugar
  • 2½ gelatin sheets or 2½ teaspoons powdered gelatin or 1 (.25 oz ) unflavored gelatin packet
  • 1 carton (6 ounces) fresh raspberries, pureed & strained
Directions
Dark Chocolate Panna Cotta
  1. Place morsels in a microwave-save bowl. Microwave on HIGH (100%) power for 45 seconds. Remove bowl from microwave and stir until completely melted.
  2. In a medium saucepan combine heavy cream and granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.
  3. Place gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.
  4. Pour melted dark chocolate into heavy cream mixture, stir until incorporated.
  5. Once gelatin sheets have bloomed squeeze them together to remove any excess water and place them in the dark chocolate mixture. Stir until gelatin has dissolved.
  6. On a 13x8 baking sheet arrange 12 shot glasses or mini martini glasses.
  7. Pour half of the dark chocolate panna cotta equally divided into glasses,reserve the remaining half of the panna cotta.
  8. Transfer glasses to the refrigerator and chill for 20 minutes. In the mean time begin preparing the Raspberry Panna Cotta.
Raspberry Panna Cotta
  1. Place gelatin sheets in a bowl with cold water allow to bloom 5-10 minutes.
  2. In a medium saucepan combine heavy cream and granulated sugar stir to combine. Place saucepan over a medium flame stir occasionally and remove from heat once sugar has dissolved.
  3. Once gelatin sheets have bloomed squeeze them together to remove any excess water and place them in the heavy cream mixture. Stir until gelatin has dissolved.
  4. If mixture cools too quickly and the gelatin sheets aren't dissolving, place the pan back on low heat until the gelatin is completely dissolved.
  5. Pour raspberry puree into heavy cream mixture and stir to combine.
  6. Once glasses with dark chocolate panna cotta have been chilled for 20 minutes. Pour raspberry panna cotta over the top of each glass. Transfer glasses back to the refrigerator to chill for another 20 minutes.
  7. Finally top glasses with remaining dark chocolate panna cotta transfer back to the refrigerator and allow to chill for 2 hours before serving.
  8. Top panna cottas with fresh raspberries and/or whipped cream.
Notes
  • To create the angled effect I used a 12 mini loaf tin to hold the shot glasses at an angle.
  • To keep the reserved panna cotta warm, place it in the microwave (without turning it on). Reheat on the stove top over low heat if necessary.
  • In this recipe I used silver strength gelatin sheets which I bought here.
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    { 12 comments… read them below or add one }

    1 Katrina @ Warm Vanilla Sugar March 1, 2013 at 10:09 am

    This looks awesome! Love this flavour combo!

    Reply

    2 Daydreamer Desserts March 2, 2013 at 10:00 pm

    Thanks Katrina! :)

    -Josie

    Reply

    3 Erin @ Texanerin Baking March 3, 2013 at 9:23 am

    These look amazing! So very pretty and love the layering. :) I pinned and liked! And those are some great looking glasses. Wish I could find something like that.

    Reply

    4 Daydreamer Desserts March 3, 2013 at 4:39 pm

    Hi Erin, thank you so much! I think I bought those at Ikea. :)

    Josie

    Reply

    5 sally @ sallys baking addiction March 3, 2013 at 4:34 pm

    I love raspberry and dark chocolate together! And panna cotta will always be one of my favorites. I’ve never visited your website before and I’m so happy that I found it through our contest! Glad to be participating with you! And good luck!

    Reply

    6 Daydreamer Desserts March 3, 2013 at 4:44 pm

    Hi Sally! Welcome, and thank you for stopping by! Best of luck to you as well, you did an amazing job with those cookies! :)

    Josie

    Reply

    7 Elizabeth @ SugarHero! March 5, 2013 at 10:31 pm

    These look incredible! I love panna cotta and I love the combination of chocolate and raspberry, so obviously they have my name all over them. Good luck in the contest! :)

    Reply

    8 Jamie March 6, 2013 at 9:00 am

    Absolutely stunning! And delicious! I must make this fabulous recipe!

    Reply

    9 Sarah May 9, 2013 at 7:29 am

    Wow, can’t stop staring at the picture, what a beautiful creation! Would love to try these, but, wondering if it can be done with frozen rasberries as I don’t have access (beirut) to fresh rasberries?i Praying for a yes : ) Thanks and Good Luck!

    Reply

    10 Katelin September 13, 2013 at 7:54 pm

    Hi do these for an assignment at school, and just wondering, do they set enough that you can take them out of the glasses or it best just to serve them in the glass….? thanks, they look great

    Reply

    11 Daydreamer Desserts September 17, 2013 at 10:18 pm

    Hi Katelin,

    You definitely need to serve them in the glass.

    Thanks for stopping by.
    Josie

    Reply

    12 Katelin October 5, 2013 at 6:34 pm

    hey, another question sorry.
    I haven’t worked with gelatine much, if you use powered gelatine, how does that work?
    thanks heaps.

    Reply

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