Caramel Panna Cotta with Chocolate Truffle Kisses
An indulgent Caramel and Chocolate Panna Cotta recipe. Each bite offers layers of creamy panna cotta, rich caramel, and luxurious chocolate truffle ganache, making it a favorite for anyone who tries it.
Servings 16 Mini Cups
Calories 328kcal
EQUIPMENT
INGREDIENTS
Caramel Panna Cotta
- 600 ml (2 ½ cups) heavy cream
- 250 ml (1 cups) milk
- 395 g (14 oz) dulce de leche or caramel sauce
- 2½ teaspoon (2 ½ teaspoon) gelatine
- 2 tablespoon (2 tablespoon) water cold
Truffle Ganache Kisses
- 300 g (10 4/7 oz) dark chocolate
- 150 g (⅝ cups) cream
INSTRUCTIONS
Caramel Panna Cotta
- Sprinkle gelatine over cold water, stir well, and let sit to allow the gelatine to bloom.
- Add cream, milk, and half the dulce de leche to a saucepan. Stir continuously over medium heat until it starts to boil, then immediately remove it from the heat.
- Add gelatine and stir until fully dissolved.
- Strain through a fine mesh strainer into a jug for easy pouring.
- Cool the mixture for at least 5 minutes before stirring again.
- Fill mini dessert cups to just below the rim to leave room for the caramel layer.
- Refrigerate overnight.
Caramel Layer
- Soften the remaining half of the dulce de leche in a hot water bath.
- Once softened, place it into a piping bag and pipe a thin layer on top of each panna cotta cup.
- Refrigerate while preparing the truffle ganache kisses.
Truffle Ganache Kisses
- Place chocolate in a heat-proof bowl. Pour hot cream over the chocolate and stir until smooth.
- If lumps remain, microwave for 30 seconds and stir.
- Refrigerate the truffle mixture, stirring every 10 minutes, until thick enough to pipe.
- Use a large French piping tip to pipe truffle ganache kisses onto the panna cotta.
- Refrigerate until ready to serve.
NOTES
Ensure the gelatine is fully bloomed before adding it to the hot cream mixture to prevent any lumps.
When making the caramel layer, stir the dulce de leche continuously in the water bath for an even consistency.
For the truffle ganache, chopping the chocolate into small pieces will help it melt more evenly.
If the ganache is too runny for piping, refrigerate it a little longer until it reaches the desired consistency.
Allow the panna cotta to set fully before adding the caramel layer to prevent the layers from mixing.
Serve chilled and enjoy the layered textures and flavors of this exquisite dessert.
NUTRITION
Calories: 328kcal | Carbohydrates: 10g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 22mg | Potassium: 194mg | Fiber: 2g | Sugar: 6g | Vitamin A: 931IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 2mg
