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Chocolate Panna Cotta

Servings 5 Servings


  • 1 1/4 cup heavy cream
  • 1/2 cup 2% milk
  • 1/2 cup sugar
  • 1 (3.5oz) high quality dark chocolate candy/baking bar (Dove, Cadbury, Ghiradelli, etc.) broken into squares or roughly chopped
  • 1/2 tsp pure vanilla extract
  • 2 tsp (1 packet) Knox unflavored gelatin
  • 1/4 cup cold water


  • Sprinkle the gelatin over ¼ cup cold water; allow to gel up for about 10 minutes.
  • Put the cream, milk, and sugar in a pot. Cook on medium-low heat, stirring constantly, until the mixture boils. Remove from heat and add the chocolate and vanilla extract. Mix until melted.
  • Add gelatin and mix until dissolved.
  • Strain the mixture into individual molds or ramekins with a fine mesh strainer. Cover with plastic wrap touching the surface of the panna cotta so it doesn't create a nasty film.
  • Immediately refrigerate for 4 hours to overnight. Un-mold and decorate with cocoa powder and raspberries for a touch of color.


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