Dark Heart Panna Cotta
Ow ow Owhhh! This recipe is a hot one and just in time for Valentine's day. For all you lovers out there... Congratulations. For the rest of us? I'm diving into this ramekin and never coming back out. This chocolate panna cotta is all the love I need. Or all the love I have or whatever. I don't care. CHOCOLATE. CHOCOLATE. CHOCOLATE. ACK!
One of my new years resolutions was to get out and date more. But I've got to be honest... It's a lot of work! Do you ever feel like the harder you try to find something the more it seems out of reach? No? Just me. Okay. These days there are a million apps, dating services, and social media outlets that are supposedly there to help find love but sometimes it's easier to stir up a little love in the kitchen.
Now, I am the first to admit Valentine's Day isn't exactly my favorite holiday. As my mom will tell you, one day I might understand all the hype but until then I am just going to take it as a day to overindulge in chocolatey things or maybe a little champagne. Or both. Whatever. Despite all the commercially charged romance, who could actually hate a day celebrating love? I LOVE pink and red. And chocolate. And a whole slew of friends and family very dearly. While my life isn't exactly romance filled at the moment, I am certainly blessed with a whole lot of love.
If I keep whipping up goodies like this, someone is bound to fall in love soon.
Dark Heart Panna Cotta
- 1 packet unflavored Gelatin (2 1/4 tsp)
- 1/4 cup ice cold water
- 3 cups heavy cream
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2/3 cup QUALITY dark chocolate (I used Callebaut), chopped
- pinch of salt
In a small bowl pour gelatin evenly over the top of the 1/4 cup of very cold water. This helps the gelatin bloom before mixing it into your panna cotta.
In a medium saucepan, heat heavy cream, sugars, and vanilla over a medium low heat until simmering. Whisk consistently to prevent cream from cooking onto the sides of the pot. Remove from heat and quickly whisk in chocolate and salt until melted in. Add in "bloomed" gelatin and stir. Pour base into 6 ramekins, about 3/4 cup each, and refrigerate for at least three hours before serving. If refrigerating overnight, make sure to cover with plastic wrap so the top doesn't harden. Delicious and rich served on it's own, but would also be quite tasty with a dollop of whipped cream.
Happy Valentine's Day loves!
