Chocolate Panna Cotta

Ingredients

• 100 g 70% dark chocolate (cut into pieces to facilitate melting)
• 50 cl Whole liquid fresh cream (at room temperature)
• 50 g Granulated sugar (adjust according to the chocolate's taste)
• 4 feuilles Gelatin sheets (to rehydrate in cold water)
• 30 g Dark chocolate for decoration (coarsely chopped to obtain shavings)

Instructions

1. Rehydrate the gelatin

   Place the 4 gelatin sheets in a bowl of cold water and let soak for 5 minutes until they are supple.

   Time: PT5M

2. Heat the cream and sugar

   Pour the 50 cl of cream into a saucepan, add the 50 g of sugar and whisk lightly. Heat over medium heat, stirring until the mixture simmers, without letting it boil vigorously.

   Time: PT6M

   Temperature: 90°C

3. Incorporate the gelatin

   Drain the gelatin sheets, gently press to remove excess water, then add them to the hot cream. Stir quickly until fully dissolved.

   Time: PT2M

   Temperature: 90°C

4. Melt the chocolate

   Add the 100 g of dark chocolate pieces to the cream. Whisk vigorously until you obtain a smooth, homogeneous mixture.

   Time: PT2M

   Temperature: 90°C

5. Let cool

   Remove the saucepan from the heat and let the mixture cool to room temperature for about 10 minutes.

   Time: PT10M

   Temperature: 25°C

6. Pour into the glasses

   Transfer the preparation into a measuring cup then evenly distribute into 4 glasses using a ladle.

   Time: PT3M

7. Refrigerate to set

   Place the glasses in the refrigerator and let set for at least 3 hours.

   Time: PT3H

   Temperature: 4°C

8. Prepare the decoration

   While the panna cotta sets, coarsely chop the remaining 30 g of dark chocolate with a knife to obtain shavings.

   Time: PT2M

9. Garnish and serve

   Just before serving, place a small pinch of chocolate shavings on each panna cotta.

   Time: PT1M

Nutrition Facts

Calories

650

Protein

5.8 g

Carbohydrates

25 g

Fat

52.5 g

Fiber

1.3 g