Caramel Chocolate Panna Cotta

This creamy Caramel Chocolate Panna Cotta is a delicious dessert that perfectly balances the richness of caramel chocolate with the smooth, velvety texture of panna cotta.

Prep Time 30

Cook Time 15

Total Time 45

Servings Pudding Jars

Calories 228kcal

Author Fay

EQUIPMENT

Mini Pudding Pots

INGREDIENTS

2 tablespoon water hot
2 teaspoon gelatine powder
180 g (6 ⅓ oz) caramel chocolate
400 ml (1 ⅔ cups) heavy cream
¼ cup sugar
2 teaspoon vanilla extract
400 ml (1 ⅔ cups) whole milk cold

INSTRUCTIONS

In a small bowl, add 2 teaspoons of gelatine to 2 tablespoons of hot water.
Stir briskly until the gelatine is completely dissolved. This may take a minute or two.
Keep the gelatine mixture in a warm water bath to ensure it remains liquid until you need to use it.
Take a medium saucepan and add caramel chocolate (but remember to save one square for garnishing later).
Add heavy cream, sugar and vanilla to the saucepan.
Place the saucepan over a low to medium flame. Stir the mixture continuously to avoid burning the chocolate.
Keep stirring until the chocolate is completely melted, the sugar is fully dissolved, and the mixture is smooth and well combined.
Once the chocolate cream mixture is off the flame and no longer cooking, stir in the prepared gelatine mixture.
Ensure that the gelatine is thoroughly mixed into the cream mixture to avoid lumps.
Now, gently stir in the cold milk into the mixture.
Strain the entire mixture through a fine mesh strainer. This step is crucial to remove any lumps and ensure a silky-smooth texture.
Let the strained mixture sit for about 15 minutes at room temperature, stirring occasionally. This step is important to ensure that the panna cotta mixture doesn't separate into layers once poured into serving dishes.
Carefully pour the mixture into your chosen pudding jars or glass dessert cups.
Allow the filled jars or cups to reach room temperature.
Then, place them in the refrigerator. Chill overnight to allow the panna cotta to set properly and develop flavours.
Before serving, take the reserved square of caramel chocolate and use a mini grater or zester to grate it finely over the panna cotta.
Serve the panna cotta cold for the best taste and texture.

NOTES

Gelatine Handling: Ensure gelatine is fully dissolved in hot water and kept warm until used. Avoid boiling the mixture after adding gelatine.

Chocolate Melting: Melt the chocolate gently to prevent burning. Stir continuously for a smooth mixture.

Temperature Balance: Add cold milk after removing the mixture from heat to help it cool down faster.

Straining is Crucial: Always strain the mixture to remove any lumps for a silky texture.

Setting Time: Allow the panna cotta to set overnight in the fridge for the best texture.

Customizations: Adjust chocolate type or substitute dairy as needed.

Serving Tip: Garnish with grated chocolate just before serving for freshness.

NUTRITION